Fresh and delicious veggie explosion on quinoa, topped with smoked pulled chicken and a superb Asian dressing.
Go plant-based by using our smoked whole mushrooms or pulled mushroom bites instead of the chicken!
Going all out? Add pickled Ginger and a Kewpie mayo drizzle...
SERVES 4 - Simply halve the recipe quantities to serve two people
Watch our quick video to see how it's done:
1 1/2 cups Quinoa
1 small cucumber, sliced into rounds
1 med carrot, peeled into strips and chopped
1/3 bunch of spinach, medium chop
1/4 red cabbage, fine chop
1 x bunch broccolini, chopped into 5cm lengths
1 x ripe avocado, quartered and sliced in lengths
1 cup (150g) broad beans (can also use shelled edamame)
For extra punch, top off with pickled Ginger and a Kewpie mayo drizzle yum!
For the Asian Dressing
1 tsp freshly grated ginger
80ml olive oil
50ml rice wine vinegar
50ml soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp black sesame seeds (can also use white sesame seeds)
Put on the Quinoa and set up the steamer
Following the pack instructions, get the Quinoa started
Set up the steamer ready for the broccolini and beans
Prepare the Veggies
Slice the Veggies and set aside ready for bowl preparation:
- Cucumber sliced into rounds
- Peel the carrot, then continue peeling off strips. When done, rough chop into 3-5cm lengths
- Medium chop the spinach
- Fine chop the red cabbage
- Peel and destone a ripe avocado, slicing into quarters and then into lengths
Prepare the broccolini by chopping into 5cm lengths and placing into the steamer for 10-15 minutes
Place the beans into the steamer for 10-15 minutes
Heat the Protein
Heart the Pulled chicken, or plant based option, as per instructions
Prepare the Asian Dressing
Grate the ginger
In a container with a sealed lid, add the olive oil, rice wine vinegar, soy sauce, grated ginger, brown sugar, salt and sesame seeds
Close the lid and shake vigorously to combine the dressing
Fill the Bowls
Starting with the quinoa, layer in the components to create a colourful bowl of delicious fresh flavours, taking care to layer the avocado well
Top off with the chicken or mushroom and finish with a generous drizzle of Asian dressing
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Serve warm, or cool down to impress at a party or BBQ, this is a great recipe for your easy-delicious salad kit-bag!
Click Here for a quick video on how it's done
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