CookEat Recipe
Cabbage and Bean Sprout Quinoa Salad
Cold cooked quinoa and bean sprouts are tossed with raw cabbage and grated carrot in a ginger and mint vinaigrette.
Method
Steps
Step 1
Weigh quinoa dry and rinse it in a fine sieve. Put it in a saucepan with 750 ml of the measured water, bring to a boil, cover and simmer for the full package time, usually 12–15 minutes, until grains are tender. Drain any excess water.
Step 2
In a second saucepan, bring the remaining 800 ml water to a boil. Add washed bean sprouts and boil for 4–5 minutes, until thoroughly cooked and steaming throughout; drain. Spread quinoa and sprouts in separate shallow containers and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Wash and dry cabbage, carrot and mint. Finely shred cabbage, grate carrot and chop mint. Whisk all oil and vinegar with ground ginger and mint; reserve one quarter of the dressing.
Step 4
Toss cold quinoa and sprouts with cabbage, carrot and remaining dressing. Divide into four portions and spoon over reserved dressing. Serve promptly.
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