An oriental dressing gives this Quinoa Salad with Bean Sprouts an unexpected twist. This bright salad is a great side. When you add beef or chicken it can serve as a meal.
Prep Time25 minutesmins
Cook Time10 minutesmins
Servings: 2people
Author: Marinka
Ingredients
For the salad
1/4cupquinoa
1 bunchasparaguschopped in 1-inch pieces
1/4cuppine nutsroasted
4ouncesbean sprouts
1/2 yellow bell peppercut in strips
1/2orange bell peppercut in strips
1/2cupcarrotsgrated
salt & pepper
For the dressing
1tablespoonsesame oil
1tablespoonmirin
1tablespoonsoy sauce
salt & pepper
Instructions
You can toast the quinoa before you cook it for a little nuttiness (NOTE 1)
Rinse the quinoa, cook/simmer in boiling water with salt (NOTE 2) for about 15 minutes, covered.
Remove the pan from heat and let stand for 5 more minutes, covered. Uncover and fluff the quinoa gently with a fork. Allow to cool.
Boil water in a small pan, add the asparagus and a pinch of salt and cook for 2-3 minutes.
Drain and transfer the asparagus to a bowl of water with ice cube to stop the cooking process.
Roast the pine nuts. (NOTE 3)
'Rinse' the bean sprouts with some hot water. (NOTE 4)
Make the dressing by mixing all the ingredients.
The last step is the mix the ingredients (quinoa, bell peppers, asparagus, carrot, pine nuts, bean sprouts) and then add the dressing and mix again until coated.
Time to serve.
Notes
Toasting quinoa first, adds a little bit of nuttiness. Drizzle a few drops of olive oil in a pan, add the quinoa and cook for about 4-6 minutes on medium high heat. Keep swirling the pan to make sure the quinoa does not burn. The quinoa will become slightly darker/warmer in color and a nutty aroma will arise from you pan.
Ratio water:quinoa - 2:1.
A lot of you may have a way to toast pine nuts. Mine is the following. Spread the pine nuts on a baking dish. Transfer to the oven and heat the oven to 350 degrees F. Once the oven reaches that temperature, the pine nuts are toasted. This works every time for me.
Rinsing the bean sprouts with boiled water is optional. I prefer to do it because it takes the very raw edge off without cooking them. Place the bean sprout in a colander and pour about 2 cups of boiling water of the bean sprouts, immediately followed by cold water.