Rainbow Quinoa Salad

Ingredients

Salad

• 1 cup quinoa , tri-colour (or other colour, Note 1)
• 1 cup cucumber , finely diced (Note 2)
• 1 carrot , medium, peeled and finely shredded (Note 3)
• 3 cups red cabbage , finely shredded (~1/4 small or 1/8 large cabbage)
• 2 green onions , finely sliced
• 250g/ 8oz cherry tomatoes , small ones quartered, large ones cut into 6
• 1 cup shelled edamame , cooked per packet then cooled (Note 4)
• 1 red capsicum/bell pepper , finely chopped
• 1/2 cup coriander/cilantro leaves , finely chopped

Dressing:

• 5 tbsp soy sauce , light or all-purpose (Note 5)
• 2 tbsp mirin (Note 6)
• 2 tbsp rice wine vinegar (sub: cider, sherry or champagne vinegar)
• 2 tbsp sesame oil , toasted (Note 7)
• 2 1/2 tbsp canola, vegetable or grapeseed oil
• 2 1/2 tbsp Kewpie mayonnaise (sub whole-egg mayo such as Hellman’s or S&W, Note 8)
• 2 1/2 tsp sugar (white or brown)
• 2 tsp ginger , freshly grated
• 1 garlic clove , crushed using garlic press or finely grated using microplane

Garnishes:

• 1/3 cup wasabi peas , crushed (Note 9)
• 1 tbsp sesame seeds , toasted (Note 10)

Directions

1. (OptionalP Toast quinoa for extra flavour: Preheat oven to 200°C/390°F (180° fan) Spread quinoa on a tray. Bake 15 minutes, stirring halfway, until it’s lightly browned and smells nutty.
2. Quinoa: Cook following the directions on the packet. Allow to cool.
3. Dressing: Place ingredients in a jar and shake well.
4. Toss salad! Place quinoa in a large bowl. Add all salad ingredients. Pour over dressing, toss very well.
5. Garnish: Either transfer to a large serving platter or individual bowls. Sprinkle generously with crushed Wasabi Peas and sesame seeds. Devour!

Notes

1. Quinoa – Different coloured quinoa have slightly different flavours. White is the most neutral, red and black have slightly more earthy/nutty flavours. Tri-colour is a mix of all three. Any colour quinoa will work just fine here.
2. Cucumber – If using Lebanese (shorter) cucumbers, there’s no need to peel them but scrape out the watery seeds using a teaspoon (cut in half lengthwise then scrape out). If using the longer ones (English/Telegraph), use around 20cm/8" and peel the skin (it tends to be a bit tougher) but no need to remove seeds (it’s not as watery).
3. Carrot shredding – I use a shredder tool that creates really thin strands, it cost a pittance from an Asian store. The finer the strands, the better. Fallback: Standard box grater.
4. Edamame – The fresh beans of young soybeans, easily found these days in the freezer section of everyday grocery stores alongside peas! Cook time is the same for with-pod vs podded, around 5 minutes.
5. Soy sauce – Use light or all-purpose soy sauce. Do not use dark soy sauce (too strong) or sweet soy sauce (too sweet). More on different soy sauces here.
6. Mirin – A sweet Japanese cooking wine, it adds depth of flavour and complexity to anything. Substitute 1/2 tsp sugar + 1 tbsp extra rice wine + 1/2 tbsp extra mayonnaise.
7. Sesame oil – Use toasted, which has a more intense sesame flavour (it’s brown in colour). Untoasted oil is yellow and harder to find in Australia.
8. Kewpie mayonnaise – A popular Japanese mayonnaise easily found these days in the Asian section of grocery stores. Famed for the smooth flavour and gentle rice vinegar tang! Sub with any mayo. Substitute: More oil (same amount as mayo).
9. Wasabi peas – Common these days, find them in the Asian section of any grocery store. Crush so some of it becomes a powder using whatever method works for you, eg. mortar and pestle, or tea towel and meat mallet or rolling pin.
10. Sesame seeds – Toast, stirring regularly, in a small skillet (no oil) until lightly browned and they smell nutty!
11. Storage/make ahead – Being cabbage-based, this salad keeps pretty well the next day! It wilts a bit and becomes a little slaw-like. Toss well and consume at room temperature. If intentionally making ahead, best to keep dressing and garnishes separate.