GLUTEN-FREE IF WHEAT-FREE TAMARI IS USED AND DAIRY-FREE
Happy because it's simple to make, and has a bright flavour.
- 1/2 cup quinoa
- 1 teaspoon whey or lemon juice
- pinch of arame sea vegetable (It's hard to measure a small amount of arame - many home scales don't register such small weights. What you will pick up with a little pinch will be ample and too much can be a little overwhelming)
- 1/2 cup / 58 gm carrot, peeled and grated
- 1/2 corn, kernels removed and lightly steamed
- 1/4 red capsicum - finely diced
- 2 tablespoons fresh coriander or basil, roughly chopped
- 1 - 2 teaspoons lightly toasted sesame seeds
- 1/4 cup lightly roasted cashew nuts, chopped as desired * optional
- 2 tablespoons lemon juice
- 2 tablespoons natural sesame oil
- 2 drops toasted sesame oil
- 1/2 teaspoon finely grated ginger
- 2 - 3 drops tamari
- 1 teaspoon honey
Add the quinoa, whey and 1 cup of water to a small bowl. Cover and leave to sit out on the bench (or in the fridge when the weather is warmer) overnight or during the day.
Rinse the quinoa and drain well. Pat dry with a tea towel then add to the saucepan with 3/4 cup water. If the quinoa is unsoaked, add 1 cup water. Cover with a lid and bring to the boil. As soon as it comes to the boil, turn the heat down low and cook for 15 - 20 mins. Check if there is any water left by tipping the pot on an angle about 5 mins before the end of cooking time. If so, continue to cook until there is no water left. When it is ready. small steam holes should appear on the surface. Remove from heat, place a tea towel under the lid to absorb any steam and leave for 5 mins.
If not soaking the quinoa, rinse it well as described and add 1 cup water.
Make the dressing by combining all ingredients together, stirring well to ensure the honey dissolves. Check for taste and add the remaining drop of tamari if required.
Add the arame to a small bowl with 1 cup of water and leave to reconstitute for 15 mins.
When the quinoa has cooled, add to a mixing bowl with the grated carrot, corn kernels, capsicum, coriander and cashews. Drain the arame, discard the liquid and roughly chop and add to the mix. Add the sesame seeds, cashew nuts, dressing and toss together well.