The light and fluffy texture of quinoa is a great contrast with the tang of umeboshi and the crunch of radish.
Serves 4
Ingredients
1 cup quinoa
2 cups water
a pinch of salt
1/2 cup broccoli, cut into florets
1/2 cup carrots, diced
2 spring onions, finely chopped
1 cup radishes, sliced whole
For dressing
1tsp Clearspring Umeboshi Purée
2tbsp Clearspring Soya Sauce
2tbsp Clearspring Toasted Sesame Oil
2tbsp water
Method
- Rinse the quinoa in a sieve
- Place in a pan with water and a pinch of salt. Bring to the boil and cook for 20 minutes until soft, and all the water has evaporated. Allow to cool.
- Bring a pan of salted water to the boil and blanch the broccoli and carrots until soft.
- Combine the quinoa with the spring onions, radishes, broccoli and carrots.
- Make the dressing by combining the umeboshi purée, soya sauce, oil and water.
- Mix the dressing into the salad just before serving.
