It’s quinoa – two ways! Fluffy quinoa is loaded with roasted pumpkin, crispy edamame beans, crunchy mixed nuts, with cabbage & carrot. Drizzled with a creamy sweet-soy dressing, and garnished with fresh coriander and crispy, pan-fried quinoa for double the crunch and deliciousness.
Crunchy Peanut & Toasted Quinoa Salad
Crunchy Peanut & Toasted Quinoa Salad
with edamame beans, cabbage & roasted pumpkin
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- ButtaNutt Coconut Yoghurt
- Cabbage
- Carrot
- Edamame Beans
- Fresh Coriander
- Fresh Ginger
- Mixed Nuts
- NOMU Oriental Rub
- Pumpkin Chunks
- Quinoa
- Sweet Soy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Roughly chop the mixed nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Mix in the sweet soy dressing and remove from the pan. Set aside to cool before mixing with the yoghurt. In a small bowl, combine the dressing, and the coconut yoghurt.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. When hot, fry ½ of the cooked Quinoa until crispy, 4-5 minutes (shifting occasionally).
JUST BEFORE SERVING
In a salad bowl, combine the sliced Cabbage, the grated carrot, the roasted pumpkin, the soft quinoa, the edamame beans, the toasted nuts, a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the loaded salad, drizzle over the creamy dressing, and scatter over the crispy Quinoa. Garnish with the rinsed coriander and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Roughly chop the mixed nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Mix in the sweet soy dressing and remove from the pan. Set aside to cool before mixing with the yoghurt. In a small bowl, combine the dressing, and the coconut yoghurt.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. When hot, fry ½ of the cooked Quinoa until crispy, 4-5 minutes (shifting occasionally).
JUST BEFORE SERVING
In a salad bowl, combine the sliced Cabbage, the grated carrot, the roasted pumpkin, the soft quinoa, the edamame beans, the toasted nuts, a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the loaded salad, drizzle over the creamy dressing, and scatter over the crispy Quinoa. Garnish with the rinsed coriander and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Roughly chop the mixed nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Mix in the sweet soy dressing and remove from the pan. Set aside to cool before mixing with the yoghurt. In a small bowl, combine the dressing, and the coconut yoghurt.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. When hot, fry ½ of the cooked Quinoa until crispy, 5-6 minutes (shifting occasionally).
JUST BEFORE SERVING
In a salad bowl, combine the sliced Cabbage, the grated carrot, the roasted pumpkin, the soft quinoa, the edamame beans, the toasted nuts, a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the loaded salad, drizzle over the creamy dressing, and scatter over the crispy Quinoa. Garnish with the rinsed coriander and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Roughly chop the mixed nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Mix in the sweet soy dressing and remove from the pan. Set aside to cool before mixing with the yoghurt. In a small bowl, combine the dressing, and the coconut yoghurt.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. When hot, fry ½ of the cooked Quinoa until crispy, 5-6 minutes (shifting occasionally).
JUST BEFORE SERVING
In a salad bowl, combine the sliced Cabbage, the grated carrot, the roasted pumpkin, the soft quinoa, the edamame beans, the toasted nuts, a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the loaded salad, drizzle over the creamy dressing, and scatter over the crispy Quinoa. Garnish with the rinsed coriander and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Crunchy Peanut & Toasted Quinoa Salad?
The preparation time for Crunchy Peanut & Toasted Quinoa Salad with edamame beans, cabbage & roasted pumpkin is between 25 and 45 minutes.
What is the total time required to make Crunchy Peanut & Toasted Quinoa Salad with edamame beans, cabbage & roasted pumpkin?
The total time required to make Crunchy Peanut & Toasted Quinoa Salad with edamame beans, cabbage & roasted pumpkin is between 40 and 60 minutes.
How many servings does Crunchy Peanut & Toasted Quinoa Salad provide?
4 servings
What are the main ingredients in Crunchy Peanut & Toasted Quinoa Salad?
ButtaNutt Coconut Yoghurt, Cabbage, Carrot, Edamame Beans, Fresh Coriander, Fresh Ginger, Mixed Nuts, NOMU Oriental Rub, Pumpkin Chunks, Quinoa, Sweet Soy Dressing
What is the nutritional information of Crunchy Peanut & Toasted Quinoa Salad?
Calories: 816, Carbs: 118 grams, Fat: grams, Protein: 29.7 grams, Sugar: 36.4 grams, Salt: 828 grams
How do I prepare Crunchy Peanut & Toasted Quinoa Salad?
ROAST: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). DRESSING: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Mix in the sweet soy dressing and remove from the pan. Set aside to cool before mixing with the yoghurt. In a small bowl, combine the dressing, and the coconut yoghurt. JUST BEFORE SERVING: In a salad bowl, combine the sliced cabbage, the grated carrot, the roasted pumpkin, the soft quinoa, the edamame beans, the toasted nuts, a drizzle of olive oil, and seasoning. CRISPY QUINOA: Return the pan to medium heat with a drizzle of oil. When hot, fry ½ of the cooked quinoa until crispy, 4-5 minutes (shifting occasionally). TOAST: Roughly chop the mixed nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. DINNER IS READY: Dish up the loaded salad, drizzle over the creamy dressing, and scatter over the crispy quinoa. Garnish with the rinsed coriander and dig in, Chef!
What should be prepared from my kitchen to make Crunchy Peanut & Toasted Quinoa Salad?
ButtaNutt Coconut Yoghurt, Cabbage, Carrot, Edamame Beans, Fresh Coriander, Fresh Ginger, Mixed Nuts, NOMU Oriental Rub, Pumpkin Chunks, Quinoa, Sweet Soy Dressing
How many calories does Crunchy Peanut & Toasted Quinoa Salad have?
816 calories
How much fat content does Crunchy Peanut & Toasted Quinoa Salad have?
grams
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