Ingredients

1 cup quinoa (tri-colour or any other variety)

2 cups water

1 cup cucumber, finely diced

1 medium carrot, peeled and finely shredded

3 cups red cabbage, finely shredded (about 1/4 small or 1/8 large cabbage)

2 green onions, finely sliced

250g (8oz) cherry tomatoes, quartered if small, cut into six if large

1 cup shelled edamame, cooked and cooled

1 red capsicum (bell pepper), finely chopped

1/2 cup coriander (cilantro) leaves, finely chopped

5 tbsp soy sauce (light or all-purpose)

2 tbsp mirin

2 tbsp rice wine vinegar (or cider, sherry, or champagne vinegar)

2 tbsp toasted sesame oil

2 1/2 tbsp canola, vegetable, or grapeseed oil

2 1/2 tbsp Kewpie mayonnaise (or whole-egg mayo like Hellman’s or S&W)

2 1/2 tsp sugar (white or brown)

2 tsp freshly grated ginger

1 garlic clove, crushed or finely grated

1/3 cup wasabi peas, crushed

1 tbsp toasted sesame seeds

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan). Spread the quinoa on a baking tray and toast it for 15 minutes, stirring halfway through, until lightly browned and nutty-smelling.

Step 2: Rinse the toasted quinoa under running water for about 10 seconds using a fine mesh sieve. Shake off excess water thoroughly.

Step 3: Transfer the rinsed quinoa to a medium saucepan and add 2 cups of water. Cover with a lid, bring to a simmer over medium heat, then reduce heat to low and cook for 15 minutes or until the water is fully absorbed.

Step 4: Remove the pot from heat but keep the lid on. Let the quinoa rest for 10 minutes to steam and become fluffy.

Step 5: Remove the lid and fluff the quinoa gently with a fork. Allow it to cool completely before assembling the salad. Spreading it on a tray helps speed up cooling.

Step 6: Make the dressing by combining soy sauce, mirin, rice wine vinegar, sesame oil, canola oil, Kewpie mayonnaise, sugar, grated ginger, and crushed garlic in a jar. Shake well to blend.

Step 7: In a large bowl, combine the cooled quinoa with cucumber, carrot, red cabbage, green onions, cherry tomatoes, edamame, red capsicum, and coriander.

Step 8: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.

Step 9: Transfer the salad to a serving platter or individual bowls. Generously sprinkle with crushed wasabi peas and toasted sesame seeds before serving.

Tips & Variations

For extra crunch, lightly toast the sesame seeds in a dry pan before adding them to the salad.

Substitute edamame with cooked chickpeas or green peas for variation.

If you prefer less heat, reduce the amount of wasabi peas or omit them altogether.

Mirin can be replaced with a little honey mixed with a splash of extra rice vinegar if unavailable.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be prepared a day in advance. Keep the dressing separate until just before serving to maintain freshness.

What can I substitute if I don’t have Kewpie mayonnaise?

You can use any whole-egg mayonnaise like Hellman’s or S&W as a substitute. It will still give a creamy texture to the dressing.

Dinner

My Favourite Quinoa Salad Recipe

Introduction