Quinoa Crunch Salad

Instructions

1. Prepare the Nuts

   2 min hands-on11 min waiting

   • Preheat the oven to 180°C (350°F).
   • Spread the mixed nuts on a baking tray and roast for 10–12 minutes until golden brown and fragrant. Set aside to cool.

2. Cook the Quinoa Mixture

   4 min hands-on14 min waiting

   • Rinse the quinoa under cold water.
   • Combine quinoa with twice its volume of water in a saucepan. Bring to a boil, then simmer on low heat, covered, for 12–15 minutes until water is absorbed.
   • Add edamame with 9 minutes remaining.
   • Add broccoli with 2 minutes remaining.
   • Drain and rinse under cold water. Set aside to cool.

3. Prepare the Dressing

   2 min hands-on

   • Grate ginger and garlic into a bowl.
   • Add olive oil, soy sauce, vinegar, and lime juice. Whisk until emulsified.
   • Adjust seasoning with salt, pepper, and additional lime juice or soy sauce if needed.

4. Prepare the Vegetables

   4 min hands-on

   • Slice carrots into matchsticks.
   • Chop cilantro leaves.
   • Remove kale stems and chop leaves. Massage with olive oil and salt for 1–2 minutes.

5. Assemble the Salad

   3 min hands-on

   • Combine quinoa mixture, kale, carrots, cilantro, and nuts in a large bowl. Toss to mix.
   • If serving immediately, add dressing and toss. If meal prepping, store dressing separately.

6. Serve

   1 min hands-on

   • Transfer salad to a platter or bowls. Garnish with cilantro.
   • Cooking tips:
   • For extra crunch, add toasted sesame seeds or sunflower seeds.
   • Add a splash of sesame oil to the dressing for more umami flavor.
   • Ensure quinoa and vegetables are fully cooled before assembling the salad.
   • For a spicier kick, add chili flakes or sriracha to the dressing.