Home » Recipes » Layered salad with ginger and soy macadamias

Layered salad with ginger and soy macadamias

These soy and ginger macadamias are ideal in any grain or vegetable salad, as is the dressing. The macadamias are delicious – you may wish to make a double batch and keep some aside to enjoy on their own.
Course Side Dish
Preference Dairy Free
Perfect for Midweek Meal
Skill level Easy

Ingredients
  

Salad

  • 3/4 cup macadamias
  • 1 tbsp soy sauce
  • 2-3 tsp ginger finely grated
  • 1 cup brown rice
  • 1 cup red quinoa
  • 1 bunch asparagus
  • 3 small beetroot golden and purple
  • 1 small green capsicum
  • 1 medium carrot
  • 1/2 cup coriander leaves chopped
  • 2 tbsp coriander stems finely chopped
  • 1/2 cup micro sprouts

Dressing

  • 1 tbsp ginger finely grated
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/4 cup macadamia oil

Instructions
 

Salad

  • 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.

Dressing

  • Mix together in a bowl with wire whisk and serve.

Nutrition

Calories: 2864kcalCarbohydrates: 342gProtein: 67gFat: 148gSaturated Fat: 19gPolyunsaturated Fat: 15gMonounsaturated Fat: 106gSodium: 2287mgPotassium: 4146mgFiber: 48gSugar: 54gVitamin A: 14757IUVitamin C: 142mgCalcium: 430mgIron: 28mg

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