Layered Salad with Ginger and Soy Macadamias
Australian Macadamia Society
Layered Salad with Ginger and Soy Macadamias
Australian Macadamia Society
4
10 minutes
30 minutes
Raw food
salad, raw food
What a versatile recipe, substitute ingredients for others, e.g. microsprouts for your favourite greens. And consider reducing the carbohydrate and sodium for a healthier meal!
Ingredients
The Salad
- 3/4 cup macadamias
- 1 tbsp soy sauce
- 2-3 tsp ginger finely grated
- 1 cup brown rice
- 1 cup quinoa
- 1 bunch asparagus
- 3 small beetroot
- 1 small green capsicum
- 1 medium carrot
- 1/2 cup coriander leaves chopped
- 2 tbsp coriander stems finely chopped
- 1/2 cup micro sprouts
The Dressing
- 1 tbsp ginger finely grated
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1/4 cup macadamia oil
Directions
Preheat oven to 180°C. Place the macadamias in a bowl and stir through the soy sauce and ginger to coat completely. Scatter over a baking tray and bake for 10 minutes. Remove from the oven and allow to cool before chopping coarsely. Set aside.
Cook the brown rice in plenty of salted boiling water until tender. Drain and set aside. Rinse the quinoa in cold water and drain. Place in a saucepan with 1½ cups cold water and bring to the boil. Reduce heat, cover and cook over a low heat for 15 minutes. Do not remove the lid. Turn off the heat and stand for 12 minutes. Remove the lid and use a fork to separate the grains. Set aside.
Cut the bottom quarter off the asparagus. Fill a large shallow pan with water and bring to the boil. Add the asparagus, reduce heat to medium and cook for 1 minute. Remove the spears with tongs and rinse under cold water. Cut each spear into thirds and set aside. Using a mandolin, finely slice the beetroot, capsicum and carrot. Combine the asparagus with the other vegetables, coriander leaves and stems and set aside.
Make the dressing by putting all the ingredients in a jar and shaking vigorously. Pour a third of the dressing over the brown rice, a third over the quinoa and a third over the vegetables.
Stir through to combine. Layer the brown rice, quinoa and vegetables on a platter, sprinkle with ginger and soy macadamias and micro sprouts and serve immediately.
