- STEP 1
In a bowl, add the 1/4th cup quinoa with enough cold water to cover the grains and let it sit for 5 minutes.
- STEP 2
Rinse under running water for 30 seconds.
- STEP 3
In a saucepan, add in 3/4th cup water, 1/4 tsp salt and the rinsed quinoa.
Bring this to a boil, usually happens in 2-3 minutes.
- STEP 4
Reduce the flame once it starts to boil, cover the saucepan with a lid and let the quinoa simmer.
This usually takes about 15-20 minutes, so keep a constant check. It should be fluffy not mushy.
- STEP 5
Once done, fluff it up with a fork and let it cool while you prepare other ingredients.
- STEP 6
Half the cherry tomatoes, julienne the carrots, coriander and purple cabbage, crush the roasted peanuts and mix into the quinoa, once cooled.
- STEP 7
In another mixing bowl, add in all the ingredients mentioned in the recipe to make the peanut sauce and give it a good mix, till well incorporated.
- STEP 8
Finally, add the peanut sauce into the quinoa salad and garnish with crushed peanuts, coriander and a lemon wedge.