Asian Quinoa Salad with Miso Aubergine

AuthorElisa BookerDifficultyBeginner

Easy and quick but impressive-tasting meal. You can adjust to include any veggies you like in the salad and it makes a great lunch the following day.

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Quinoa Salad
 1/2 tsp sesame oil
 1 cup dry white quinoa (well rinsed and drained)
 2 cups water
Quinoa Veggies
 1 cup frozen edamame
 Tenderstem broccoli
 1 1/2 cups thinly sliced purple cabbage
 1 cup shredded kale or chopped coriander (optional)
Salad Dressing
 1/2 Tbsp peanut, or cashew
 1 Tbsp chili garlic sauce
 1&1/2 Tbsp maple syrup
 1&1/2 Tbsp soy sauce
 Juice of 1 lime
 1&1/2 Tbsp sesame oil
 1 tsp fresh finely chopped ginger
 1 Tbsp crushed peanuts (for topping)
 
Miso Aubergine
 2 x aubergine
 4 tsp white miso paste
 2 tsp maple syrup
 1 tbsp soy sauce
 1 tsp sesame oil
 1 tbsp grated ginger
 2 cloves garlic
 spring onions and sesame seeds to serve

Quinoa Salad
1

Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa.

2

Toast quinoa, stirring frequently, for 2-3 minutes, then add water.

3

Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed).

4

Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.

5

While the quinoa is cooking, add 2 inches of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket . Once water is simmering, add the edamame, then the broccoli and cover.

6

Cook for 5 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.

7

Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust as needed. Set aside.

8

Add quinoa, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

9
Miso Aubergine
10

Preheat the oven to 180°C.

11

Slice the aubergines width-ways into half inch discs and score the flesh in a diamond pattern.

12

Line a baking sheet with grease-proof paper and lay the aubergines on top.

13

Mix the miso, maple syrup, soy sauce, sesame oil, ginger and garlic to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds.

Ingredients

Quinoa Salad
 1/2 tsp sesame oil
 1 cup dry white quinoa (well rinsed and drained)
 2 cups water
Quinoa Veggies
 1 cup frozen edamame
 Tenderstem broccoli
 1 1/2 cups thinly sliced purple cabbage
 1 cup shredded kale or chopped coriander (optional)
Salad Dressing
 1/2 Tbsp peanut, or cashew
 1 Tbsp chili garlic sauce
 1&1/2 Tbsp maple syrup
 1&1/2 Tbsp soy sauce
 Juice of 1 lime
 1&1/2 Tbsp sesame oil
 1 tsp fresh finely chopped ginger
 1 Tbsp crushed peanuts (for topping)
 
Miso Aubergine
 2 x aubergine
 4 tsp white miso paste
 2 tsp maple syrup
 1 tbsp soy sauce
 1 tsp sesame oil
 1 tbsp grated ginger
 2 cloves garlic
 spring onions and sesame seeds to serve

Directions

Quinoa Salad
1

Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa.

2

Toast quinoa, stirring frequently, for 2-3 minutes, then add water.

3

Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed).

4

Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.

5

While the quinoa is cooking, add 2 inches of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket . Once water is simmering, add the edamame, then the broccoli and cover.

6

Cook for 5 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.

7

Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust as needed. Set aside.

8

Add quinoa, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

9
Miso Aubergine
10

Preheat the oven to 180°C.

11

Slice the aubergines width-ways into half inch discs and score the flesh in a diamond pattern.

12

Line a baking sheet with grease-proof paper and lay the aubergines on top.

13

Mix the miso, maple syrup, soy sauce, sesame oil, ginger and garlic to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds.

Asian Quinoa Salad with Miso Aubergine

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