Kimchi & Quinoa Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons sesame seeds
- 1/2 cup Macro tri-coloured quinoa, rinsed
- 1 cup coconut water
- 1 cup live & fermented kimchi, drained, liquid reserved
- 1/2 lemon, juiced
- 2 carrots, peeled into ribbons, thinly sliced
- 2teaspoons sesame oil
- 1 Lebanese cucumber, thinly sliced
- 1 gem lettuce, leaves separated
- 1 bunch radish, thinly sliced
- 2 spring onions, thinly sliced
Description
A vibrant salad bursting with fresh flavour, try this vegan kimchi and quinoa salad recipe for a veggie packed dish.
Method
Step 1 of 2
Toast sesame seeds, stirring, in a medium saucepan over medium-high heat for 1 minute or until golden. Add quinoa and coconut water, then bring to the boil. Reduce heat and simmer, covered, for 12 minutes. Remove from heat. Stand, covered, for 5 minutes. Season.
Step 2 of 2
Place reserved kimchi liquid, lemon juice, carrot and oil in a large bowl, then toss gently to coat. Divide quinoa mixture, carrot mixture, cucumber, lettuce, radish and onion among bowls. Spoon over kimchi and any remaining dressing from carrot mixture. Serve.
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