Quinoa salad with avocado and roasted nuts

Quinoa salad with avocado and roasted nuts

# Main courses # Vegetables

Quinoa salad with avocado and roasted nuts

5 1 ratings

Total time 35 mins

Ingredients

4 portion(s)

Roasted nuts:

60 g

cashews

60 g

almonds (blanched)

3 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

1 tsp

sugar

Salad:

200 g

quinoa

1 bunch

radishes

1 

cucumber

5 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

2 tbsp

lemon juice

1 tsp

honey

 ½ tsp

mustard

1 tbsp

vegetable oil

2 

ripe avocados

Nutritional facts (per portion): 2198 kJ / 525 kcal

Preparation

Step 1

Preheat the oven to 160°C (140°C convection). Roughly chop the cashews and almonds and mix with 2 tbsp. Kikkoman Gluten-free Soy Sauce and the sugar in a bowl. Spread on an oven tray lined with baking paper and roast until crunch, approximately 20–25 minutes.

Step 2

While the nuts are roasting, rinse and drain the quinoa. Cook in boiling water for approximately 15 minutes, then drain and transfer to a bowl. Wash and finely slice the radishes and cucumber and mix with the quinoa.

Step 3

Combine 5 tbsp. tamari sauce with 2 tbsp. lemon juice, honey, vegetable oil and mustard and mix until smooth. Pour over the quinoa salad and stir through. Divide the salad onto plates. Halve the avocados, cut into wedges and place on the quinoa salad. Top with the hot roasted nuts and serve. Can also be garnished with fresh cress.

Recipe-ID: 39

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Featured product in this recipe

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Preheat the oven to 160°C (140°C convection). Roughly chop the cashews and almonds and mix with 2 tbsp. Kikkoman Gluten-free Soy Sauce and the sugar in a bowl. Spread on an oven tray lined with baking paper and roast until crunch, approximately 20–25 minutes.

While the nuts are roasting, rinse and drain the quinoa. Cook in boiling water for approximately 15 minutes, then drain and transfer to a bowl. Wash and finely slice the radishes and cucumber and mix with the quinoa.

Combine 5 tbsp. tamari sauce with 2 tbsp. lemon juice, honey, vegetable oil and mustard and mix until smooth. Pour over the quinoa salad and stir through. Divide the salad onto plates. Halve the avocados, cut into wedges and place on the quinoa salad. Top with the hot roasted nuts and serve. Can also be garnished with fresh cress.

Let us know what you think

Click on the number of stars you want to give: the more the better!

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# Vegetarian # Main courses # Summer # Autumn # Vegetables

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