Asian quinoa salad

Can be prepared several hours in advance. Add diced cooked meat if you prefer.

Asian dressing

2 Tbsp	Sweet chilli sauce
1 Tbsp	Cashew nut butter
1 clove	Garlic, crushed
3 Tbsp	Maple syrup
4 Tbsp	Lime juice
4 Tbsp	Soy sauce
2 Tbsp	Sesame oil

Quinoa salad

⅓ cup	Quinoa (Main)
⅔ cup	Water
1 tsp	Sesame oil
1 cup	Edamame beans, frozen
125 g	Green beans, round
½	Red capsicums, thinly sliced
1 ½ cups	Herb and cabbage slaw, undressed

Directions

1. Whisk all the dressing ingredients together in a bowl.
2. Rinse the quinoa under cod water. Place in a saucepan with the 2/3 of a cup of water. Bring to the boil then simmer for about 15 minutes or until the quinoa is soft and the water absorbed. Stir in the oil. Cover and stand for 5 minutes then fluff with a fork. Cool.
3. Boil the beans until cooked but still bright green. Drain, cool and chill.
4. Combine all the salad ingredients in a bowl and toss. Drizzle with the dressing.

More Summer salads from Jan

• Peachy pasta salad
• Five-spice Summer salad