This recipe is straight from the Arthur Street Kitchen cookbook
‘Community’ and is the tastiest way I have ever eaten quinoa! Initially I did not
fancy quinoa much, so I have tried my hand with this grain in various ways, so
trust me when I say that I have eaten it a lot. The sweet sauce is a revelation
and whilst the ingredients may sound strange together, they work beautifully to
create a slightly sweet, faintly sour and a somewhat nutty dressing. I have kept
the recipe very similar to the original, just omitting all the oil and nigella
seeds (as they are difficult to source). Black sesame seeds are delicious and
can be found in all health food stores. Mirin is a sweet rice wine, similar to sake but with a lower alcohol content and a slightly sugary taste. Mirin
seasoning is much more accessible, hence why I used it and is available from
all major supermarkets. If you cannot find it, you can substitute it with rice
wine vinegar. The edamame quality may look odd (227g), but it is exactly half
of a standard packet of edamame that you can buy from all major supermakets (454g)
in the frozen food aisle. This unique salad is great as a filling lunch and is
impressive enough to be served as a vegetable dish at a dinner party. I myself
ate it for dinner last night with a boiled egg on top.
P.S- Probably a good idea to explain what edamame is as well! Edamame is a type of bean commonly found in Taiwanese Chines, Japanese, Indonesian and Hawaiian cuisine. It is a green soybean that are boiled or steamed and served with salt. They have recently found increasing popularity as a healthy food item, due to it's high iron (for a plant food), it's protein content and its substantial levels of vitamin C & A.
Ingredients
- 1 cup quinoa (170-200g)
- 1g (a pinch) of stevia
- 2 heads of broccoli (around 1kg), cut into similar-sized florets, with the stalks cut into small pieces
- 227g frozen edamame beans, thawed & podded
- 2 heaped tablespoons white sesame seeds
- 2 heaped tablespoons black sesame seeds
- a handful of fresh coriander leaves, washed
Sweet sauce
- 3 tablespoons tahini
- 1 medium garlic clove, crushed or finely chopped
- 1 teaspoon soy sauce
- a pinch of sea salt
- 1 heaped tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons mirin seasoning
Cooking
1. Rinse the quinoa well with cold water. Bring a medium saucepan of lightly salted water to the boil with the quinoa. Once boiled, reduce the heat to a simmer and simmer for 8-10 minutes or until the quinoa has absorbed all the water. Turn off the heat and leave the quinoa in the pot for 8 minutes, covered. After this time remove the lid and fluff the quinoa with a fork.
2. Meanwhile, bring another medium / large saucepan of water to the boil, adding a pinch of sea salt and the stevia to the water. When boiled add the broccoli and cook for 3 minutes or until just tender. Add the podded edamame beans to the boiling water and cook for 1 minute, then remove the vegetables from the heat and drain in a large colander under cold water.
3. Make the sweet sauce by whisking all the sauce ingredients together as well as a few tablespoons of water. You want the consistency of the sauce to be quite runny and easy to pour onto the salad, so carefully add more water as you see fit. The sauce should taste slightly sweet from the honey, slightly sour from the vinegar and a tad nutty in flavour from the tahini.
4. Place the quinoa on a large serving plate or in a large bowl. Add the broccoli edamame mixture and 1/2 of the sesame seeds and toss well to combine. Sprinkle the remaining sesame seeds and coriander leaves over the salad and pour the sauce on top. Enjoy!
Serves / 4 - 6
Total Preparation time / 15 minutes
Total Cooking time / 30 minutes maximum
x Emily
