John Myers
Ingredients for 3 servings:
- 75g quinoa
- 150 g asparagus, green
- 200 g Chinese cabbage
- some oil
- 2 carrots
- 100 g cucumber(s)
- 1 bell pepper(s), red
- 1 handful of olives, black
- 3 spring onions
- 1 onion(s), red
- 100 g salad cream
- 3 tbsp vinegar, sweeter
- 1 tbsp sesame oil
- Spices)
- Salt
- Sichuan pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes
vegetarian, easy to prepare
Rinse the quinoa in a sieve with hot water and cook in twice the amount of water or according to the package instructions. Season with salt and a pinch of Sichuan peppercorns and let cool. Trim the asparagus, cut into bite-sized pieces, and fry in a little oil until al dente. Season with salt and Sichuan peppercorns and let cool. For the dressing, mix all ingredients well and season with salt and a pinch of Sichuan peppercorns. Trim the vegetables. Peel the cucumber and carrots. Cut the Chinese cabbage into fine strips, the bell pepper into bite-sized strips, the cucumber into thin slices, the spring onions diagonally into thin slices, the onion into thin wedges, and the carrots into strips using a vegetable peeler. Cut any long strips into bite-sized pieces. Layer the Chinese cabbage, bell peppers, spring onions, carrots, onions, olives, and cucumber one after the other in a bowl and cover with dressing. Top the salad with quinoa and asparagus. Cover the bowl with a lid or cling film and let the salad marinate well. This salad is easy to prepare in advance. As a salad meal, this amount is enough for 2-3 people. As a side dish, for example, at a barbecue or buffet, it serves 4-6 people.
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