Asian-style Quinoa Salad

Serves 2 as a large salad.


⅔ cup mung bean sprouts
⅔ cup quinoa (measure, wash thoroughly, cook in rice cooker with an equal ratio of dry quinoa to water)
½ avocado
⅔ cup cucumber, peeled, de-seeded, cut diagonally
½ cup peanuts
⅓ cup edamame beans, shelled
1  heaped tsp pickled ginger, sliced 
2-3 Tbsp Palm Sugar Dressing
1 Tbsp coriander leaves


  • Keep some peanuts and spring onions aside. 

  • Mix all remaining ingredients in a serving bowl while checking seasoning. 

  • Take reserved peanuts and spring onions and scatter over the mix.  Add dressing, garnish with coriander and serve.


Method: Stage one:

Heat the following ingredients until sugar dissolves, then chill.

4 Tbsp palm sugar
2 Tbsp gluten free light soy
Juice of 1 lime
1 Tbsp tamarind paste

Method: Stage two:

2 limes, zest and juice
⅓ cup fresh ginger, finely grated
½ tsp chopped garlic
3 white pepper corns

  • Mash garlic and pepper in mortar to paste, add to cooled sugar mix.

  • Add zest to taste, stir in ginger.

Recipe by Paul Froggatt