Plat
Crispy Quinoa Salad
55 minPour 4Nutri-Score B€€
B
55 min
55 minCrispy Quinoa Salad
ce qu’il vous faut
Ingrédients
quinoa (cooked (in chicken stock))Céréales370 g
sesame oilÉpicerie15 ml
cucumber (diced)Fruits et légumes1 morceau
avocado (diced)Fruits et légumes1 morceau
shallots (thinly sliced)Fruits et légumes4 morceaux
edamame beans (cooked)Fruits et légumes150 g- natural peanut butterÉpicerie85 g
soy sauceÉpicerie30 ml
honeyÉpicerie21 g
boiling water (boiling, as needed for consistency)Autres40 ml
par portion
Nutrition
363kcal
- Glucides
- 44 g
- Protéines
- 12 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
Four
pas à pas
Préparation
- Étape 1
Crisp the quinoa
- Mix the cooked quinoa with the sesame oil.
- Spread it out evenly on a lined baking tray.
- Étape 2
Bake until golden
- Bake at 180 °C for 35–40 minutes, until golden and crispy.
- Stir the quinoa 3 times during baking.
- Étape 3
Make the peanut dressing
- Whisk the peanut butter, soy sauce and honey in a bowl.
- Add boiling water gradually until you reach the desired consistency.
- Étape 4
Assemble the salad
- Add the cucumber, avocado, shallots and edamame to a bowl.
- Add the crispy quinoa and pour over the dressing.
- Mix well and serve.