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)
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.
PALM SUGAR DRESSING
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