This dish surprises in the best way possible, Chef! Crispy, pan-fried quinoa serves as a garnish for a tossed salad, featuring patty pans, plump edamame beans, & cooling cucumber. Coated in a very satisfying satay sauce and finished with toasted black sesame seeds & spring onion.
Crispy Quinoa Satay Salad
Crispy Quinoa Satay Salad
with patty pans & edamame beans
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Cucumber
- Edamame Beans
- Patty Pans
- Peanut Butter
- Quinoa
- Satay Base
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
KEEN ON Quinoa
Place the Quinoa in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked Quinoa until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base. Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled Quinoa, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the Quinoa salad and drizzle with the remaining satay dressing. Finish with the crispy toasted quinoa, the spring onion greens and the toasted sesame seeds.
KEEN ON Quinoa
Place the Quinoa in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked Quinoa until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base. Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled Quinoa, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the Quinoa salad and drizzle with the remaining satay dressing. Finish with the crispy toasted quinoa, the spring onion greens and the toasted sesame seeds.
KEEN ON Quinoa
Place the Quinoa in a pot with 900ml [1.2l]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 25-30 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans until charred, 5-6 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked Quinoa until crispy, 5-6 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base. Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled Quinoa, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the Quinoa salad and drizzle with the remaining satay dressing. Finish with the crispy toasted quinoa, the spring onion greens and the toasted sesame seeds.
KEEN ON Quinoa
Place the Quinoa in a pot with 900ml [1.2l]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 25-30 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. Fry the patty pans until charred, 5-6 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY Quinoa
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked Quinoa until crispy, 5-6 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base. Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled Quinoa, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the Quinoa salad and drizzle with the remaining satay dressing. Finish with the crispy toasted quinoa, the spring onion greens and the toasted sesame seeds.
Frequently Asked Questions
What is the preparation time for Crispy Quinoa Satay Salad?
The preparation time for Crispy Quinoa Satay Salad with patty pans & edamame beans is between 30 and 50 minutes.
What is the total time required to make Crispy Quinoa Satay Salad with patty pans & edamame beans?
The total time required to make Crispy Quinoa Satay Salad with patty pans & edamame beans is between 40 and 60 minutes.
How many servings does Crispy Quinoa Satay Salad provide?
4 servings
What are the main ingredients in Crispy Quinoa Satay Salad?
Black Sesame Seeds, Cucumber, Edamame Beans, Patty Pans, Peanut Butter, Quinoa, Satay Base, Spring Onion/s, Spring Onions
What is the nutritional information of Crispy Quinoa Satay Salad?
Calories: 732, Carbs: 87 grams, Fat: grams, Protein: 34.2 grams, Sugar: 11.4 grams, Salt: 493 grams
How do I prepare Crispy Quinoa Satay Salad?
SENSATIONAL SALAD: Plate up the quinoa salad and drizzle with the remaining satay dressing. Finish with the crispy toasted quinoa, the spring onion greens and the toasted sesame seeds. SLAY WITH SATAY: In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base. Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled quinoa, add the cooked patty pans and edamame beans, the cucumber, ½ the satay dressing and seasoning. CRISPY QUINOA: Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked quinoa until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season. PAN-FRIED VEGGIES: Return the pan to medium heat with a drizzle of oil. Fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. KEEN ON QUINOA: Place the quinoa in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Crispy Quinoa Satay Salad?
Black Sesame Seeds, Cucumber, Edamame Beans, Patty Pans, Peanut Butter, Quinoa, Satay Base, Spring Onion/s, Spring Onions
How many calories does Crispy Quinoa Satay Salad have?
732 calories
How much fat content does Crispy Quinoa Satay Salad have?
grams
Woolies Products in this dish
