Super Crunchy Asian Salad

This vegan super food Asian salad contains a perfect balance of goodness. Protein from the Quinoa, fats from the peanut butter and a selection of fresh vegetables and lime for vitamins. Makes a great lunch box and a world apart from the office prepacked sandwich.

This recipe should make around 4 servings and take less than 30 mins to prepare.

Ingredients 

1 cup of quinoa 

1/2 small red cabbage, cut julienne

4 small carrots, spiralised

2 large handfuls of sugar snap peas cut julienne

1 cup of fresh coriander, chopped

2 handfuls of spring onions, chopped 

1/2 cup of peanuts to garnish

Dressing

4 tablespoons of peanut butter, crunchy or smooth

4 tablespoons of light soy sauce

1 -2  teaspoons of maple syrup depending of how sweet you want it

3 tablespoons of rice vinegar

2 teaspoons of sesame seeds 

2 teaspoons of fresh ginger, grated 

1-2 red chilies depending on how hot you like it

juice of 1 lime  

Method

Add the 1 cup of quinoa to a pan with two cups of water. Add a little sea salt if you like. Bring to the boil and turn down to a low simmer. Allow the quinoa to soak up all the water, it should be soft and not too crunchy when ready.

While the quinoa is simmering away chop and spiralise the veggies adding them to a large mixing bowl. Next make the dressing by adding the ingredients to a small jug, mix it up with a fork or spoon and pour over the veggies in the mixing bowl.

Serve on a bowl or plate with a garnish of peanuts.