This is a wonderful combination of flavours to bring to a shared table. The salad is filling, with plenty of crisp vegetables and a bold-flavoured dressing.
Serves: 6 as a side
INGREDIENTS
¾ cup tri-grain/ancient grain blend (available in the bulk bin section of good supermarkets. This one had black quinoa, red quinoa and amaranth)
1½ cups vegetable stock
150 grams green beans, trimmed and halved
3 radishes, cut very thinly using a mandoline
1 ripe mango, peeled, stone removed and cut into small cubes
1 ripe avocado, stone removed and sliced thinly
large handful microgreens (I used an Asian blend that included some edible petals)
Dressing
1 rounded teaspoon miso paste
1 teaspoon finely grated ginger root
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
juice of 1 lemon
¼ cup light olive oil
To serve
black and white sesame seeds
METHOD
Combine all the dressing ingredients and either whisk by hand or use a hand blender to create a smooth texture. Add a tablespoon of water if the consistency is too thick.
Place the grains and stock in a medium pot. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 12–15 minutes until tender and the liquid has been absorbed. Remove from the heat and place the lid on tightly for 5 minutes. Fluff with a fork. Leave to cool to room temperature.
Bring a large pot of water to a boil. Blanch the beans for 2 minutes before plunging into icy water. Drain well. This helps retain the bright green colour.
Toss the quinoa with the radishes and beans. Place in a large bowl. Scatter the mango and avocado over the top. Drizzle generously with the dressing. Scatter the microgreens and garnish with sesame seeds.
Related Content
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney
RecipeMoroccan Carrot, Quinoa and Chickpea Salad
Article by Kelly Gibney
RecipeProsciutto, Plum, Broadbean, Goat Feta and Baby Kale Salad
Article by Kelly Gibney
RecipeRoast Potato, Smoked Fish and Asparagus Salad with Preserved Lemon Dressing
Article by Kelly Gibney
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!