Ingredients

The following ingredients have 5 Servings
  • 1 tbs apple cider vinegar
  • 1 tbs mirin
  • 2 tbs miso
  • 2 tbs sesame oil
  • 2 tbs plus 1 tsp honey (or agave syrup)
  • 1 clove small garlic
  • 1 tbs diced shallot
  • SALAD:
  • 2/3 cup quinoa
  • 2/3 cup water
  • 1 cup walnuts (roughly chopped)
  • 6 sticks of celery (sliced)
  • 1 small red delicious apple (unpeeled and julienned)
  • 1 cup cooked chickpeas
  • 2 cups watercress
  • 1 cup celery leaves

Instruction

  • Begin by making the dressing. Add all of the ingredients to a food processor and process until smooth.
  • Place the quinoa in a fine mesh sieve and rinse well under running water. Place in a saucepan along with the water and bring to a boil. Cover and reduce the heat to its lowest setting and cook for 12 minutes. Turn the heat off and leave covered for 10 minutes before fluffing with a fork. Place in a bowl and refrigerate until chilled.
  • Toss the walnuts in frying pan and place over a low heat. Shake the pan every now and again toast for 5 minutes or until they smell toasty. Leave to cool.
  • Add the remaining salad ingredients, with the exception of the nuts, to the chilled quinoa and toss to combine. Place in a serving bowl. Scatter the walnuts on top and drizzle with the dressing and toss just before serving.