This one’s perfect for using up all those odds and ends of nuts and seeds hiding in your cupboard. Crunchy, punchy and packed with plant power, it’s a brilliant make-ahead lunch or light dinner.
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Serves
4
Mixed Nuts & Seeds
Quinoa
Broccoli
Frozen Shelled Edamame
Fresh Rocket
Carrot
Fresh Coriander
Fresh Ginger
Garlic Clove
Lime
Rice Wine Vinegar
Soy Sauce
Olive Oil
Salt
Black Pepper
Serves
4
Mixed Nuts & Seeds
Quinoa
Broccoli
Frozen Shelled Edamame
Fresh Rocket
Carrot
Fresh Coriander
Fresh Ginger
Garlic Clove
Lime
Rice Wine Vinegar
Soy Sauce
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C.
Step 2.
Add the nuts and seeds to a baking tray and roast for 12 mins, or until golden and fragrant. Set aside to cool.
Step 3.
Make the dressing. Peel and grate the ginger and garlic into a small bowl. Whisk together with the olive oil, soy sauce, juice of 3 limes, and rice wine vinegar. Season with salt and pepper.
Step 4.
Rinse the quinoa and cook according to pack instructions. With 9 mins left on the timer, add the edamame to the pot. With 2 minutes left, add in the broccoli florets. Drain and rinse under cold water to stop the cooking, then leave to cool completely.
Step 5.
Prep the salad. Peel the carrot and cut into fine matchsticks. Finely chop the coriander.
Step 6.
In a large bowl, toss together the cooled quinoa mix, carrot, chopped coriander, rocket, and roasted nuts and seeds. If eating immediately, drizzle over the dressing and mix well. If meal prepping, store the dressing separately and add just before eating.
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