Roasted quinoa salad with teriyaki sauce
A quick and simple salad full of texture and color, ready in under half an hour. Baked quinoa and teriyaki tofu make this dish filling and unique. A great option for a light lunch or dinner. Thank you for the recipe. delicious frames.
Number of servings
2
Preparation time
25 min
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INGREDIENTS
- 150 gr QF Quality Food Mixed Quinoa
- 1/4 head of red cabbage, shredded
- 1 sweet potato, finely diced
- 1 cube of tofu, diced
- fresh coriander
Peanut sauce:
- 20 gr House of Asia light soy sauce
- 10 gr House of Asia rice vinegar
- 5 g fresh ginger
- 1 clove of garlic
- 100 g of peanut butter
- 10 g maple syrup
- 60 ml water (or more if the sauce is too thick)
- juice of 1/2 lemon
Additionally:
- 50 ml Yamasa teryiaki sauce
A METHOD OF PREPARING
- Cook the quinoa according to the instructions on the package.
- Place the sweet potato on a baking sheet, drizzle with olive oil, season with salt and pepper. Bake in an oven preheated to 200°C (400°F) for about 30 minutes, until soft and lightly browned.
- Once the quinoa is ready, spread it evenly on a baking tray, drizzle with olive oil, season with salt and pepper, then bake at 200°C for 30 minutes, until slightly crispy.
- Prepare the peanut sauce by blending all ingredients until smooth and creamy. Add more water if necessary to achieve the desired thickness.
- Pan-fry or grill the tofu until golden brown. Once crispy on all sides, add the teriyaki sauce and cook for another 2-3 minutes, until the tofu is nicely coated and lightly caramelized.
- In a large bowl, combine the cabbage, baked sweet potato, crispy quinoa, tofu, peanut sauce, and fresh cilantro. Mix thoroughly.
- Serve immediately or cold.
