Bialik College Kitchen Garden Program
Ingredients:
Equipment:
1 cup quinoa 2 cups water ¼ teaspoon salt 1 cup chopped red cabbage 1 cup shelled & cooked edamame 1 red capsicum, chopped 1 carrot , grated 1 cucumber, diced Dressing: 1 tablespoon mirin ½ tablespoon rice vinegar 2 teaspoons soy sauce 1 teaspoon caster sugar 1 tablespoon rice bran oil 1 tablespoon sesame seeds, toasted
chopping board knife medium saucepan with lid wooden spoon metric measuring cups grater fork whisk frying pan
Method: 1. Rinse quinoa under cold water for a few minutes, then place in a saucepan over medium heat and cook for 5 minutes. 2. Add the water and salt and bring to the boil. Boil for 5 minutes, turn down heat to low and simmer covered for 15 minutes. 3. Take saucepan off heat and leave lid on for another 5 minutes. Remove lid and fluff quinoa with a fork. 4. Place quinoa in a large bowl with cabbage, edamame, capsicum, carrot and cucumber. Set aside. 5. Toast sesame seeds in a dry fry pan for a few minutes till slightly coloured. 6. Whisk together all dressing ingredients and pour over salad and serve.
I