This beautiful and colourful salad is perfect for the hot summer weather - and so quick and easy to put together. This combination came about with the basic ingredients on hand along with some local Japanese take away - it works brilliantly. So fresh and bursting with incredible flavours !
1/2 cup quinoa, uncooked
handful of pepitas and pine nuts, toasted
2 medium beetroot, peeled and grated
1 carrot, peeled, grated
handful of baby spinach
1 avocado, cubed
juice of 2 limes
dash of shoyu and mirin
2 tbsp olive oil
1 tsp of honey
1 tbsp black sesame seeds
handful of chopped mint, parsley and coriander
To serve: sashimi slices, salad or spring onion finely chopped, side dish of shoyu for dipping the sashimi, pickled ginger
Cook quinoa according to instructions, set aside to cool.
Mix the quinoa, beetroot, carrot and spinach. Scatter over the toasted pepitas and pine nuts. Mix dressing ingredients together and pour over the salad. Add a pinch of salt, if required. Arrange sashimi slices and avocado on one side of the bowl. Add some freshly cracked pepper to taste.
This salad is gorgeous on its own, or served with some barbecued seafood.
So healthy & so delicious !! Enjoy !