Crispy Quinoa Crunch Salad
Think crispy quinoa, creamy avocado, crunchy cucumber, colourful cabbage, edamame and a tangy tahini-lime dressing. Basically, a little bit of everything your taste buds want.
Ingredients:
For the crispy quinoa
- 3 cups cooked quinoa, completely cooled
- 1½ tbsp olive oil
- 1 tbsp gluten-free tamari
- 1 tsp maple syrup
- ½ tsp garlic powder
- ½ tsp chilli flakes
- Salt, to taste
For the salad
- 1 cup cucumber, diced
- 1 cup edamame, cooked
- 1 avocado, diced
- ½ cup shredded red cabbage
- ¼ cup spring onions, sliced
- ¼ cup fresh coriander
- 1 tbsp sesame seeds
- Optional: sliced fresh chilli
For the tahini-lime dressing
- 3 tbsp tahini
- 1½ tbsp fresh lime juice
- 1 tbsp gluten-free tamari
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 small garlic clove, grated
- 2–3 tbsp water
- Chilli flakes, to taste
Preparation Steps:
- Preheat the oven to 200°C.
- Spread the cooled quinoa onto a lined baking tray and pat it as dry as possible.
- Toss the quinoa with olive oil, tamari, maple syrup, garlic powder, chilli flakes and salt.
- Spread the quinoa into a thin, even layer and bake for 25–30 minutes until golden and crispy, stirring once halfway through.
- Whisk together the tahini, lime juice, tamari, maple syrup, sesame oil, garlic, water and chilli until smooth and creamy.
- Add the cucumber, edamame, avocado, red cabbage, spring onions and coriander to a large bowl.
- Add the crispy quinoa and gently toss everything together.
- Drizzle with the tahini-lime dressing and finish with sesame seeds and fresh chilli.
- Serve immediately while the quinoa is at its crispiest.
💡 For the best crunch: Cook the quinoa ahead of time and refrigerate it uncovered for a few hours, or overnight, before roasting. This helps remove excess moisture and gives you those lovely crispy quinoa clusters.
