Serve with the Pea and Tofu Fritters (see page 162).This is almost an Asian version of tabbouleh. As with the classic tabbouleh, its success lies in getting the balance right between the grain and the flavorings. The herbs should be dominant, as the cilantro is here; a very high proportion of grains makes for a dull salad. I love the combination of crisp onions and ginger, roasted peanuts and soft herbs with the slightly salty soy dressing. I’ve used red quinoa for its color more than anything else; go for whichever type you can buy easily.
Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes
⅓ cup red quinoa
1 tablespoon canola oil
heaped ⅓ cup whole unsalted peanuts
1 large handful of cilantro, leaves and stalks finely chopped
1 tablespoon sesame seeds, toasted (see page 18)
3 tablespoons Crispy Onions and Ginger (see page 23)
DRESSING
1 teaspoon tamari or light soy sauce
2 tablespoons canola oil
½ teaspoon sugar
sea salt and freshly ground black pepper
1. Put the quinoa in a pan, cover with water and bring to a boil. Turn the heat down and simmer, part-covered, 10 minutes until tender. Drain and set to one side.
2. Meanwhile, heat the oil in a large skillet over medium heat. Turn the heat to medium-low, add the peanuts and fry 2 to 3 minutes, turning once, until toasted. Remove with a slotted spoon, drain on paper towels and let cool.
3. Mix together the ingredients for the dressing and season with salt and pepper. Put the cilantro leaves and stalks in a bowl along with the quinoa, peanuts and sesame seeds. Pour the dressing over them and toss until combined. Serve with the Crispy Onions and Ginger sprinkled over the top.
Don’ t discard the stalks from cilantro or parsley, as they contain plenty of flavor and can be added to dishes where a slight crunch is not an issue, such as in this salad.
Serve with the Pea and Tofu Fritters (see page 162).
