Quinoa Salad with Matcha Chilli Dressing
By Teapigs
Published on 25 April 2022
A quick, light and super tasty quinoa salad with a matcha twist!Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 60 g of wild rocket
- 200 g of quinoa
- 480 ml of vegetable stock
- 2 tablespoons of olive oil
- 1 red onion, diced
- 1 large avocado, peeled, stoned and diced
- 1 handful of coriander, chopped
- 1 small bunch of chives, chopped
- 1 pinch of salt, to taste
- 2 tablespoons of pumpkin & sunflower seeds
- 1 lemon, juiced
- 0.5 tsp of teapigs matcha powder
- 4 drops of runny honey
- 4 tablespoons of olive oil
- 1 small red chilli, deseeded and finely chopped
Method
Step 1
Rinse the quinoa. Bring the stock to the boil in a pan and then add the quinoa. Reduce the heat, cover the saucepan and simmer gently for 15 minutes until the quinoa is tender and most of the stock has been absorbed. When the quinoa is cooked, the ‘sprouts’ or ‘tails’ will pop out of the seeds.Step 2
Remove from the heat & leave to steam in the pan for 6-8 mins before draining excess liquid. Fluff up the quinoa with a fork.Step 3
Stir in the olive oil, red onion, avocado, rocket, coriander & chives. Season to taste with salt & pepper.Step 4
Make the dressing: mix together the lemon juice & matcha powder until fully combined. Stir in the chilli and honey then whisk in the oil. Alternatively, shake everything together in a jar.Step 5
Toss the quinoa salad in the dressing until everything is coated. Sprinkle with the pumpkin and sunflower seeds and serve.