Asian Wild Garlic Dressing for Steamed Vegetables
Ingredients
- Quinoa (multicoloured)
- Purple sprouting broccoli
- Asparagus
- Zucchini
- Shallots (chopped)
- Wild garlic (handful, chopped)
- Coconut oil
- Salt
- Pepper
- Fresh coriander leaves
- Spring onion
- Fresh mango
- Sesame oil
- Pure toasted sesame oil
- Fresh ginger (1 cm piece)
- Fresh orange chillis
- Brown rice vinegar
- Tamari soya sauce
Preparation
Cook the multicoloured quinoa according to package instructions.
Steam the purple sprouting broccoli and asparagus for about 10 minutes until tender.
In a pan, cook the chopped zucchini, shallots, and chopped wild garlic in 1 tablespoon of coconut oil.
Combine the cooked quinoa with the sautéed vegetables. Season with salt and pepper.
Add the steamed broccoli and asparagus to the quinoa mixture.
Prepare the dressing by blending the following ingredients: fresh wild garlic, fresh coriander leaves, spring onion, fresh mango, sesame oil, pure toasted sesame oil, fresh ginger, fresh orange chillis, brown rice vinegar, and Tamari soya sauce.
Drizzle the prepared dressing over the steamed vegetables and quinoa mixture.
Serve the dish as a healthy and flavorful meal.