AuthorElisa BookerDifficultyBeginnerEasy and quick but impressive-tasting meal. You can adjust to include any veggies you like in the salad and it makes a great lunch the following day.
Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa.
Toast quinoa, stirring frequently, for 2-3 minutes, then add water.
Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed).
Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.
While the quinoa is cooking, add 2 inches of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket . Once water is simmering, add the edamame, then the broccoli and cover.
Cook for 5 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.
Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust as needed. Set aside.
Add quinoa, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.
Preheat the oven to 180°C.
Slice the aubergines width-ways into half inch discs and score the flesh in a diamond pattern.
Line a baking sheet with grease-proof paper and lay the aubergines on top.
Mix the miso, maple syrup, soy sauce, sesame oil, ginger and garlic to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds.
Ingredients
Directions
Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa.
Toast quinoa, stirring frequently, for 2-3 minutes, then add water.
Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed).
Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.
While the quinoa is cooking, add 2 inches of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket . Once water is simmering, add the edamame, then the broccoli and cover.
Cook for 5 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.
Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust as needed. Set aside.
Add quinoa, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.
Preheat the oven to 180°C.
Slice the aubergines width-ways into half inch discs and score the flesh in a diamond pattern.
Line a baking sheet with grease-proof paper and lay the aubergines on top.
Mix the miso, maple syrup, soy sauce, sesame oil, ginger and garlic to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds.