Super Nutty Grain Salad with Soy, Ginger and Lime Dressing

Vegetarian

Prep: 20 mins Cooks: 15 mins

Ingredients (Serves 4)

Metric

Imperial

40 g 1.4 oz pumpkin seeds
280 g 9.9 oz tenderstem broccolihalved
200 g 7.1 oz edamame (frozen)
200 g 7.1 oz green beanstrimmed and halved
4 tbsp 4 tbsp olive oil
2 tbsp 2 tbsp rice vinegar
5 g 0.2 oz gingerfinely grated
2 tbsp 2 tbsp soy sauce
1 tbsp 1 tbsp honey
250 g 8.8 oz quinoa (cooked)
45 g 1.6 oz peanutsroasted and unsalted
45 g 1.6 oz almondsroasted, skin on and roughly chopped
120 g 4.2 oz carrotjulienned
20 g 0.7 oz corianderroughly chopped
2 2 garlic clovesfinely grated
1 1 limejuiced

Dinner Lunch

This salad is a powerhouse of nutrients with delicious fibre rich quinoa, peanuts full of potassium and vitamin A boasting carrots, all of which help to promote and maintain a healthy balance in your body.

Prep: 20 mins Cooks: 15 mins

Ingredients (Serves 4)

Metric

Imperial

40 g 1.4 oz pumpkin seeds
280 g 9.9 oz tenderstem broccolihalved
200 g 7.1 oz edamame (frozen)
200 g 7.1 oz green beanstrimmed and halved
4 tbsp 4 tbsp olive oil
2 tbsp 2 tbsp rice vinegar
5 g 0.2 oz gingerfinely grated
2 tbsp 2 tbsp soy sauce
1 tbsp 1 tbsp honey
250 g 8.8 oz quinoa (cooked)
45 g 1.6 oz peanutsroasted and unsalted
45 g 1.6 oz almondsroasted, skin on and roughly chopped
120 g 4.2 oz carrotjulienned
20 g 0.7 oz corianderroughly chopped
2 2 garlic clovesfinely grated
1 1 limejuiced

Gather your ingredients and preheat the oven to 200°C or 180°C fan. Scatter the pumpkin seeds on a baking tray and gently toast for 8-10 minutes, then set aside to cool.if you can't get hold of roasted peanuts and almonds, add them to this step and proceed with the recipe as normal.

Bring a saucepan of water to the boil and add broccoli, edamame and green beans. Once boiling, cook the veg for 3 minutes, then drain. Rinse in cold water, drain again and set aside until later.try and get the vegetables as dry as possible after draining.

For the dressing, whisk together oil, rice vinegar, garlic, ginger, lime juice, soy sauce and honey. Season well with pepper.

In a large bowl mix together the cooked quinoa, peanuts, almonds, edamame, carrot, tenderstem, green beans, pumpkin seeds and coriander, then drizzle with the dressing and give it a good mix. Serve in bowls and enjoy!