Crispy, fresh, and truly filling: This quinoa salad combines golden-brown crunch with creamy avocado and a wonderfully spicy peanut dressing, perfect for a light yet wholesome meal.
Crispy Quinoa Salad
SimpleLevel
50 Min.Working hours
from Paulina
Ingredients
- 400 gcooked quinoa
- 1 tbspsesame oil
- 1cucumber (approx. 400g)
- 1avocado (approx. 110 g flesh)
- 4shallots
- 60 gedamame beans (cooked and shelled)
For the dressing:
- 80 g natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey (approx. 20 g)
- 2 to 3 tbsp boiling water (to thin as needed)
Nutritional values per serving
786
Calories
29 g
Protein
65 g
Carbohydrates
45.2 g
Fat
Preparation
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To roast quinoa: Preheat the oven to 180 °C. Mix the cooked quinoa with the sesame oil and spread it thinly on a baking sheet lined with parchment paper. Bake for 35–40 minutes until golden brown and crispy. Important: Turn it about three times during baking to ensure even roasting.
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Prepare the vegetables: Cut cucumber, avocado, and shallots into fine cubes or rings. Put them together with the edamame into a large bowl.
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Prepare and mix the dressing: Stir the peanut butter, soy sauce, and honey until smooth. Gradually stir in the boiling water, spoon by spoon, until the desired consistency is reached. Add the warm, crispy quinoa to the vegetables, pour the dressing over, mix everything well, and serve immediately.
