Super Nutty Sesame Quinoa Salad - Bravabod
Recipes

Super Nutty Sesame Quinoa Salad

Valentina

  • Difficulty Advanced Difficulty
    • •
  • Time 50"
Almond Asian Broccoli Carrot Peanut Pistachio Quinoa Salad Seed Side dish
Almond Asian Broccoli Carrot Peanut Pistachio Quinoa Salad Seed Side dish

We used to love the Super Nutty Wholefood Salad at M&S (a major British retailer and grocer). This recipe is our own spin of that epic nutty vegetable and grain salad. Yes, there are quite a few steps and ingredients needed here. But the effort is worth it and a great meal prep for weekday lunches.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 5-7 days

Shopping List
    Salad
  • 1 cup dry rainbow quinoa (Note 1)
  • 1/2 cup dry pearl barley (Note 2)
  • 1 (15 ounce) can black eyed beans, drained and rinsed (Note 3)
  • 2 cups raw broccoli (mostly the stalks, if possible)
  • 2 medium carrots
  • 1 1/2 cups green beans
  • 1 cup fresh peas
  • 1 cup fresh cilantro, chopped
  • 1 cup unsalted peanuts
  • 1/2 cup raw almonds
  • 1/2 cup shelled pistachios
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon poppy seeds Ginger Sesame Vinaigrette
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 1/2 tablespoons honey
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon smooth almond butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
Instructions
  1. Step 1: First, cook the quinoa and barley in separate pots, according to package directions. For 1 cup of dry quinoa, you will need 2 cups of water. For 1/2 cup of dry barley, you will need 1.5 cups of water. After cooking, fluff up the grains with a fork and set aside to cool. This step can be done in advance.
  2. Step 2: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  3. Step 3: Next, prepare an ice bath for the green beans. Drop a few ice cubes in a large bowl and a few cups of cold water in it. Set this aside. Now steam the green beans in a steamer or microwave. The green beans only need a light steam, about 2 minutes. They will be ready when they are bright green and have softened slightly, but are still pleasantly crisp. Rinse the steamed green beans under cold water and then submerge them in the ice bath to blanch them. This will prevent them from overcooking. Once cooled, drain and dry them. Chop the green beans into small, 1/2 inch long pieces. Place the green beans in a large bowl.
  4. Step 4: Much like the green beans, it's time to steam and blanch the peas. If using frozen peas, you may need to shorten the cooking time. Add the peas to the bowl with the green beans.
  5. Step 5: Chop the raw broccoli into very small, 1/4 inch pieces. I use mostly the stalks here, which I peel well before using. Measure out the amount of broccoli indicated and place it in the bowl with the peas.
  6. Step 6: Next, chop or grate the carrot into very small pieces. If grating, use the side normally used for a cheese grater. Add these carrots to the bowl with the other vegetables.
  7. Step 7: Assembly time! Add the remaining beans, almonds, peanuts, pistachios, pumpkin seeds, poppy seeds, cilantro, cooked quinoa, and cooked barley to the bowl with the vegetables. Pour in the prepared vinaigrette and toss everything to combine. The dressing works as a marinade here and tastes even better the next day.
  8. Serve: Enjoy. This salad is great warm, chilled, or at room temperature.
Recipe Notes

Note 1: You can use pre-cooked quinoa and barley here to save time. To do so, use 3 cups of cooked quinoa and 1.25 cups of cooked barley.

Note 2: Barley is not a gluten-free grain. For a gluten-free option, use an equal amount of short grain brown rice or an additional 1/3 cup of dry quinoa.

Note 3: Black eyed beans may be replaced with an equal amount of pinto beans.

Nutrition

Back in the day, I used to be obsessed with the Super Nutty Wholefood Salad at M&S (a major British retailer and grocer). It was perfection. Every bite was loaded with fresh vegetables, beans, quinoa, and a bunch of nuts and seeds. This recipe is my own rendition of that beloved salad. I won't lie: there are quite a few steps and ingredients needed here. But the effort is well worth the taste. The ginger sesame vinaigrette is the perfect, creamy sauce to tie all the flavors together.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 5-7 days

Shopping List
    Salad
  • 1 cup dry rainbow quinoa (see notes)
  • 1/2 cup dry pearl barley (see notes)
  • 1 (15 ounce) can black eyed beans, drained and rinsed (see notes)
  • 2 cups raw broccoli (mostly the stalks, if possible)
  • 2 medium carrots
  • 1 1/2 cups green beans
  • 1 cup fresh peas
  • 1 cup fresh cilantro, chopped
  • 1 cup unsalted peanuts
  • 1/2 cup raw almonds
  • 1/2 cup shelled pistachios
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon poppy seeds Ginger Sesame Vinaigrette
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 tablespoons agave syrup
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon smooth almond butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
Instructions
  1. Step 1: First, cook the quinoa and barley in separate pots, according to package directions. For 1 cup of dry quinoa, you will need 2 cups of water. For 1/2 cup of dry barley, you will need 1.5 cups of water. After cooking, fluff up the grains with a fork and set aside to cool. This step can be done in advance.
  2. Step 2: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  3. Step 3: Next, prepare an ice bath for the green beans. Drop a few ice cubes in a large bowl and a few cups of cold water in it. Set this aside. Now steam the green beans in a steamer or microwave. The green beans only need a light steam, about 2 minutes. They will be ready when they are bright green and have softened slightly, but are still pleasantly crisp. Rinse the steamed green beans under cold water and then submerge them in the ice bath to blanch them. This will prevent them from overcooking. Once cooled, drain and dry them. Chop the green beans into small, 1/2" inch long pieces. Place the green beans in a large bowl.
  4. Step 4: Much like the green beans, it's time to steam and blanch the peas. If using frozen peas, you may need to shorten the cooking time. Add the peas to the bowl with the green beans.
  5. Step 5: Chop the raw broccoli into very small, 1/4" inch pieces. I use mostly the stalks here, which I peel well before using. Measure out the amount of broccoli indicated and place it in the bowl with the peas.
  6. Step 6: Next, chop or grate the carrot into very small pieces. If grating, use the side normally used for a cheese grater. Add these carrots to the bowl with the other vegetables.
  7. Step 7: Assembly time! Add the remaining beans, almonds, peanuts, pistachios, pumpkin seeds, poppy seeds, cilantro, cooked quinoa, and cooked barley to the bowl with the vegetables. Pour in the prepared vinaigrette and toss everything to combine. The dressing works as a marinade here and tastes even better the next day.
  8. Serve: Enjoy. This salad is great warm, chilled, or at room temperature.
Recipe Notes

You can use pre-cooked quinoa and barley here to save time. To do so, use 3 cups of cooked quinoa and 1.25 cups of cooked barley.

Barley is not a gluten-free grain. For a gluten-free option, add an equal amount of short grain brown rice or an additional 1/3 cup of dry quinoa.

Black eyed beans may be replaced with an equal amount of pinto or cannellini beans.

Nutrition

Back in the day, I used to be obsessed with the Super Nutty Wholefood Salad at M&S (a major British retailer and grocer). It was perfection. Every bite was loaded with fresh vegetables, beans, quinoa, and a bunch of nuts and seeds. This recipe is my own rendition of that beloved salad. I won't lie: there are quite a few steps and ingredients needed here. But the effort is well worth the taste. The ginger sesame vinaigrette is the perfect, creamy sauce to tie all the flavors together.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 5-7 days

Shopping List
    Salad
  • 4 1/2 cups raw cauliflower rice
  • 2 cups raw broccoli (mostly the stalks, if possible)
  • 2 medium carrots
  • 1 1/2 cups green beans
  • 1 cup daikon radish, shredded
  • 1 cup fresh cilantro, chopped
  • 1 cup unsalted peanuts
  • 1/2 cup raw almonds
  • 1/2 cup shelled pistachios
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon poppy seeds Ginger Sesame Vinaigrette
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon smooth almond butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
Instructions
  1. Step 1: For the cauliflower rice, spread it evenly on a large baking sheet and roast it at 410°F for 10 minutes. Set aside to cool.
  2. Step 2: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  3. Step 3: Next, prepare an ice bath for the green beans. Drop a few ice cubes in a large bowl and a few cups of cold water in it. Set this aside. Now steam the green beans in a steamer or microwave. The green beans only need a light steam, about 2 minutes. They will be ready when they are bright green and have softened slightly, but are still pleasantly crisp. Rinse the steamed green beans under cold water and then submerge them in the ice bath to blanch them. This will prevent them from overcooking. Once cooled, drain and dry them. Chop the green beans into small, 1/2" inch long pieces. Place the green beans in a large bowl.
  4. Step 4: Chop the raw broccoli into very small, 1/4" inch pieces. I use mostly the stalks here, which I peel well before using. Measure out the amount of broccoli indicated and place it in the bowl with the peas.
  5. Step 5: Next, chop or grate the carrot into very small pieces. If grating, use the side normally used for a cheese grater. Add these carrots to the bowl with the other vegetables. Grate the daikon radish and add it to the bowl.
  6. Step 6: Assembly time! Add the remaining almonds, peanuts, pistachios, pumpkin seeds, poppy seeds, cilantro, and cooked cauliflower rice to the bowl with the vegetables. Pour in the prepared vinaigrette and toss everything to combine. The dressing works as a marinade here and tastes even better the next day.
  7. Serve: Enjoy. This salad is great warm, chilled, or at room temperature.
Nutrition

Back in the day, I used to be obsessed with the Super Nutty Wholefood Salad at M&S (a major British retailer and grocer). It was perfection. Every bite was loaded with fresh vegetables, beans, quinoa, and a bunch of nuts and seeds. This recipe is my own rendition of that beloved salad. I won't lie: there are quite a few steps and ingredients needed here. But the effort is well worth the taste. The ginger sesame vinaigrette is the perfect, creamy sauce to tie all the flavors together.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 5-7 days

Shopping List
    Salad
  • 4 1/2 cups raw cauliflower rice (and/or cooked rainbow quinoa, see notes)
  • 2 cups raw broccoli (mostly the stalks, if possible)
  • 2 medium carrots
  • 1 1/2 cups asparagus, hard ends trimmed
  • 1 cup daikon radish, shredded
  • 1 cup fresh cilantro, chopped
  • 1 cup roasted cashews
  • 1/2 cup raw almonds
  • 1/2 cup shelled pistachios
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon poppy seeds Ginger Sesame Vinaigrette
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 1/2 tablespoons honey
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon smooth almond butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
Instructions
  1. Step 1: First, cook the cauliflower rice and/or quinoa. For the cauliflower rice, spread it evenly on a large baking sheet and roast it at 410°F for 10 minutes. Set aside to cool.
  2. Step 2: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  3. Step 3: Next, prepare an ice bath for the asparagus. Drop a few ice cubes in a large bowl and a few cups of cold water in it. Set this aside. Now steam the asparagus in a steamer or microwave. The asparagus only need a light steam, about 2 minutes. They will be ready when they are bright green and have softened slightly, but are still pleasantly crisp. Rinse the steamed asparagus under cold water and then submerge them in the ice bath to blanch them. This will prevent them from overcooking. Once cooled, drain and dry them. Chop the asparagus into small, 1/2" inch long pieces. Place the asparagus in a large bowl.
  4. Step 4: Chop the raw broccoli into very small, 1/4" inch pieces. I use mostly the stalks here, which I peel well before using. Measure out the amount of broccoli indicated and place it in the bowl with the peas.
  5. Step 5: Next, chop or grate the carrot into very small pieces. If grating, use the side normally used for a cheese grater. Add these carrots to the bowl with the other vegetables. Grate the daikon radish and add it to the bowl.
  6. Step 6: Assembly time! Add the remaining almonds, cashews, pistachios, pumpkin seeds, poppy seeds, cilantro, and cooked cauliflower rice to the bowl with the vegetables. Pour in the prepared vinaigrette and toss everything to combine. The dressing works as a marinade here and tastes even better the next day.
  7. Serve: Enjoy. This salad is great warm, chilled, or at room temperature.
Recipe Notes

Quinoa does not follow the paleo diet, which excludes all grains and pseudo-grains. However, some people on the paleo diet do consume some quinoa occasionally if it does not bother them. If you'd prefer not to consume it, use 100% cauliflower rice here.

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Super Nutty Sesame Quinoa Salad

PT50M 1 cup dry rainbow quinoa (Note 1) 1/2 cup dry pearl barley (Note 2) 1 (15 ounce) can black eyed beans, drained and rinsed (Note 3) 2 cups raw broccoli (mostly the stalks, if possible) 2 medium carrots 1 1/2 cups green beans 1 cup fresh peas 1 cup fresh cilantro, chopped 1 cup unsalted peanuts 1/2 cup raw almonds 1/2 cup shelled pistachios 1/2 cup raw pumpkin seeds 1 tablespoon poppy seeds 5 tablespoons olive oil 5 tablespoons sesame oil 33333333/100000000 cup coconut aminos 1/4 cup rice vinegar 2 1/2 tablespoons honey 2 tablespoons fresh ginger, minced 1 tablespoon smooth almond butter 1 clove garlic, minced 1 scallion, chopped 1/2 teaspoon chili flakes 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 10 Servings Ingredients:

10 Servings

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