This recipe is inspired by Albert Heijn's quinoa salad: a favourite here when we're out and about getting hungry just when we find an AH supermarket nearby.
Rinse the quinoa briefly in a sieve under cold water. Quinoa seeds have a thin layer of saponin, a soapy substance with a bitter taste. After rinsing, put the quinoa in a cooking pot and add the water. Add a pinch of salt and let the quinoa simmer for about 15 minutes on medium heat with the lid on the pot. The quinoa is done when the seeds pop open. Then turn off the heat and set aside with the lid on the pot to cool down without drying out.
Next make the dressing: squeeze the lime and combine the juice with the soy sauce, sesame oil and ginger syrup.
Wash the vegetables and cut the carrots into julienne or grate them with a coarse grater. Cut the radishes and cucumber in half and place them on your cutting board flat side down. Then cut into thin half moons. Finally, peel the edamame or green soybeans (unless you were lucky and found ones that were already peeled).
Combine all the ingredients and finish with seeds and nuts as a topping. Season one last time with some freshly ground black pepper and salt. Enjoy!
2 servings
635 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.