Greetings from Cape Town, my beautiful hometown, which I’ve been lucky enough to permanently return to after maaany years of living in various parts of the country, and abroad. It feels good to be home!
‘Home’ is mostly still filled with unpacked boxes and suitcases, with the exception of our cute little kitchen, which was the first room I tackled as soon as we arrived – it’s also where I’ve been spending most of my time creating and shooting recipes, such as this one.
This simple, healthy salad is dressed with just the right amount of peanut buttery goodness, and loaded with a flavourful blend of lentils, chickpeas and mung bean sprouts. The quinoa base adds a crunchy texture and somewhat nutty flavour, which rounds things off quite beautifully. It’s light, ultra fresh, and the perfect accompaniment to a main meal, or as the star of its own show if you need a quick lunch fix. Enjoy!
If you try this recipe out, let me know by posting a photo on Instagram with the hashtag #afabledlife – I’d love to see your creations.
I hope 2018 is treating you well so far!
Mixed Sprout Salad with Peanut Dressing
Prep Time: 20
1/4 cup Quinoa
1/2 cup Filtered Water
1/4 cup Unsalted Unsweetened Peanut Butter
1/4 cup Filtered Water
1 tbsp Rice Vinegar
1 tsp Maple Syrup
1 tsp Soy Sauce
pinch Sea Salt
1/2 cup Mixed Sprouts
1/3 cup Cucumber
1/4 cup Coriander Leaves
1/4 cup Mint Leaves
1 tsp Sesame Seeds
Bring quinoa and 1/2 cup water to boil, reduce heat and simmer for 15min, set aside.
Whisk peanut butter, rice vinegar, honey, soy sauce, salt and pepper in a medium bowl until smooth, add filtered water until creamy consistency is reached.
Chop, slice or spiralize cucumber.
Combine cooked quinoa, cucumber and mixed sprouts in a serving bowl, drizzle with dressing and toss to combine.
Garnish with coriander, mint and sesame seeds and serve immediately.