This Korean Quinoa salad is such an easy and healthy option to make at home, dressed in sweet and tangy Asian flavours, and loaded with as many veggies as you like. What I love about this salad is the base is formed of protein-rich crunch quinoa, which you can cook up whilst preparing the veggies then throw all of the colours together.
2 tbsp of sesame oil
2 tbsp of gochujang
1 tbsp of tamari
1 tbsp of ginger paste
1 tsp of garlic paste
1 tbsp of maple syrup or honey
1 lime juiced
100g of quinoa cooked
1 large carrot, julienned or grated
1/4 red cabbage shredded
3 spring onions, finely chopped
2 tbsp of sesame seeds
Whisk the dressing together and set aside.
Slice up the vegetables thinly and add to a large mixing bowl, pour over the dressing and mix well until coated.
Cook the quinoa as per pack instruction, add it all together and serve up with some sesame seeds.