RECIPE OF THE MONTH – AMBITIOUS KITCHEN
This is the recipe that I would like to highlight this month that comes from another blogger. It is gluten free, diary free, and egg free.
I know I have been doing a bit of Thermomix converting lately, it is just that there are so many amazing cooks out there in blogging world… I think I could just do a blog that converts other bloggers amazing recipes. However, I still have a few yummy recipes up my sleeve, but in the mean time, we have this fantastic salad!
I first tasted this salad at a Thermomix meeting and it was the hit of the night, my group leader made it and told us about the website, I loved it so much, I have converted it share with all of you!
I have made a few minor changes for the Thermomix recipe… like the addition of a chilli in the dressing as I like a bit of heat (not too much) I also cooked more quinoa than was in the original. If you don’t like quinoa, you could easily use brown rice, I think this would make a lovely, nuttier taste to the salad as well! I also added some steamed served chicken to the top and had it warm for dinner one night, it was absolutely delicious.
The original recipe is from Monique of Ambitious Kitchen (click on the name) so pop on over. You should check out her blog as it has lots of wonderful salads that look tasty and inviting.
Ingredients – Dressing
70g Peanut Butter
20g Peeled Ginger
1 Deseeded Chilli (optional)
40g Tamari (wheat free soya sauce)
30g Raw Honey
20g Red Wine Vinegar
5g Sesame Oil
5g Olive Oil
Ingredients – Salad
300g Quinoa (I prefer white)
300g Red Cabbage
1 Red Capsicum
1/2 Bunch Coriander (leaves only)
100g Raw/Cooked Unsalted Cashew
1/2 Red Onion
100g or Edamame or Chick Peas (optional)
20g Lime/Lemon Juice (optional)
Method – Dressing
1. Place ginger and chilli (if using) into the mixing bowl and chop 3 seconds/speed 5, scrape down the bowl and repeat.
2. Add all other dressing ingredients and cook 5 minutes/100 degrees/speed 1.
3. Add water and mix 5 seconds/speed 5. At this point you may need to add a little more water depending on how thick your dressing is.
4. Place dressing in a jar or bottle in the fridge to use when salad is ready!
Method – Salad
So you can choose whether to chop all the salad ingredients with a knife or use the Thermomix to chop them. This is a personal, textural thing. If you are going to use the Thermomix, make sure that you chop the capsicum by hand otherwise it will be too mushed.
1. Either place roughly chopped carrot, cabbage, onion and coriander into the mixing bowl and chop 3 seconds/speed 5, then place into a large salad bowl. Add edamame or chick peas to the salad if using.
2. Finely chop capsicum and add to salad bowl.
3. Place mixing basket into mixing bowl and weight out 300g of Quinoa. Remove basket and rinse quinoa under running water to make sure it is completely wet. (You may lose a small amount through the bottom, but it shouldn’t be too much.
4. Measure in 1200g of water, place mixing bowl containing wet quinoa back into the mixing bowl and cook. 20 minutes/100 degrees/speed 4.
5. Rinse cooked quinoa under cold water to stop the cooking process and allow to drain.
6. Add cooled quinoa to salad ingredients and mix well.
7. You can either serve the salad and allow people to put on their own dressing or toss dressing with the salad and serve.
I found that you didn’t need all the dressing, because if you put too much on it is bit overwhelming so add a bit, mix it in and have a taste to see if you like it!
I hope you like my conversion of this wonderful salad and enjoy checking out Monique’s fantastic blog!
What are your favourite salads to make? Do you prefer to hand chop, or chop in the Thermomix. what things have you made in the Thermomix that you would never have made without it?
If you like this recipe maybe you would also enjoy these?