Crispy Quinoa Salad

Simple
50 Min.
Crispy Quinoa Salat - SHEKO
Simple
50 Min.

Ingredients

  • 400 g
    cooked quinoa
  • 1 tbsp
    sesame oil
  • 1
    cucumber (approx. 400g)
  • 1
    avocado (approx. 110 g flesh)
  • 4
    shallots
  • 60 g
    edamame 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)

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.

Nutritional values per serving

786

Calories

29 g

Protein

65 g

Carbohydrates

45.2 g

Fat

Preparation

  • 1

    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.

  • 2

    Prepare the vegetables: Cut cucumber, avocado, and shallots into fine cubes or rings. Put them together with the edamame into a large bowl.

  • 3

    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.