Quinoa and Crunchy Green Vegetable Salad
with green beans, sugar snap peas, peanuts and a miso ginger dressing
Ingredients
- White Quinoa
- Green Beans
- Sugar Snap Peas
- Red Onion(s)
- Peanuts
- Miso Paste
- Ginger
- Lime
- Grilled Sesame Seeds
- Maple Syrup
Necessary elements
pan, bowl, pot, strainer, grater.
1. Bring a pot of water to a boil. Cook the quinoa 12-15 minutes until tender. Drain.
2. Trim the ends of the beans and cut them in 2. Grate the ginger. Zest the lime. Finely chop the onion. Coarsely crush the peanuts.
3. In a bowl, mix the miso with the maple syrup, ginger, lime zest, juice of half a lime, a generous drizzle of oil and 1-2 tbsp. of water.
4. Heat a skillet over medium-high heat. Roast the peanuts for about 3-4 minutes until lightly colored. Remove from the pan.
5. Add a drizzle of oil to the pan. Cook the beans and snow peas for 3-4 minutes. Season generously with salt and pepper.
6. Toss the quinoa with the green vegetables, peanuts and red onion. Serve and garnish with the miso sauce, sesame seeds and lime juice to taste. Bon appétit!