I make this salad or a variation of this salad 3-4 times a week for either lunch or dinner.
It is super filling, nutritious, tastes amazing and It is ready in under 20 minutes!
ingredients
1/3 of a red capsicum/red bell pepper (cut into small cubes)
1/2 celery stick (cut into small cubes)
1 carrot (cut into small cubes)
2/3 cup of baby spinach
1/2 cup red cabbage
Few slices of cucumber (cut into small cubes)
Half an avocado (cut into slices or cubes)
1/2 cup of quinoa (pre cooked)
1 tablespoon sesame oil (or whatever your oil preference is)
1 tablespoon sweet soy sauce
1 teaspoon Sriracha sauce
1 teaspoon oyster sauce (vegetarian)
Few drops of Maggi seasoning
2 tablespoons of currants
1 tablespoon of sesame seeds
1 tablespoon crushed peanuts
METHOD
Heat up oil in frying pan over medium heat. Add all vegetables (except cucumber and avocado) to frying pan. As they begin to reduce add in all the sauces (these are the sauces I had in my house, you could also try adding Hoi sin sauce, regular soy sauce, sweet chilli sauce - or anything else you want to try*)
Once the vegetables have softened and browned and the sauce has reduced down, remove from heat or reduce heat to low. The vegetables should be glazed. Stir in the quinoa, peanuts and currants.
Plate up and top with cucumber, avocado and sesame seeds. If the salad requires more flavour, add a couple more drops of Maggi seasoning to taste.
*There are so many variations on this dish. If I want to add some protein I usually add a fried egg or fresh salmon. You can also use whatever vegetables that you like/have in your fridge. I chose these ones as they are mainly low FODMAP servings OR ingredients that don’t trigger my stomach.
