Red and white quinoa salad with virgin caramel soy sauce

RED AND WHITE QUINOA SALAD WITH VIRGIN CARAMEL SOY SAUCE

BY LE TALLEYRAND
Serves 6 | Prep/cooking 15 mins
INGREDIENTS
  • 600g red and white quinoa
  • 480g green asparagus
  • 450g fresh pre-boiled artichokes
  • 75g fresh coriander
  • 60g dry raisins
  • 5g cumin powder

Dressing

  • 60ml soy sauce
  • 30ml lemon juice
  • 30ml cider vinegar
  • 90ml olive oil
  • 15ml sesame oil
PREPARATION

1. Place the red and white quinoa in a casserole dish. Add water, salt, pepper and cook for 10 minutes. Cool in a tray.

2. Boil the asparagus for 5 minutes, cool in a bowl and then cut into small cubes.

3. Clean fresh artichoke bottoms and cut into cubes.

4. In a bowl, mix ingredients with the red and white quinoa and pour the dressing over the mixture.

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