Crispy Ginger-Sesame Quinoa Salad
This salad is elegant, nourishing and packed with flavour, with a perfect balance of freshness and texture. By crisping the quinoa in the air fryer, it becomes wonderfully golden and crunchy, making the most delicious high-protein salad topper.
Takes 25 minutes
Serves 4
Ingredients
The Crispy Quinoa
- 370 g cooked and cooled quinoa approx. 2 cups
- 15 ml toasted sesame oil 1 tbsp
- 15 ml tamari or soy sauce 1 tbsp
- Pinch of garlic powder optional
The Fresh Base
- 1 large cucumber deseeded and sliced into half-moons
- 155 g shelled edamame thawed
- 1 large ripe avocado diced
- 50 g spring onions finely chopped
- 10 g fresh basil torn or chopped
- 20 g toasted sesame seeds
The Ginger-Tahini Dressing
- 30 g tahini
- 30 ml seasoned rice vinegar 2 tbsp
- 15 ml tamari or soy sauce 1 tbsp
- 15 ml toasted sesame oil 1 tbsp
- 20 g maple syrup 1 tbsp
- 15 ml fresh lime juice 1 tbsp
- 1½ tsp grated fresh ginger
- ½ tsp grated garlic
Instructions
Season the quinoa
- Toss the cooked quinoa with the oil and tamari to ensure flavour and even browning. In a bowl, combine the quinoa with the sesame oil and tamari. Mix well so every grain is lightly coated – this helps the grains crisp up individually in the air fryer.
Air-fry until golden
- Air-fry at 200°C for 8–12 minutes, shaking frequently for an even crunch. Line your air fryer basket with parchment paper and spread the quinoa in an even layer. Shake the basket every 3 minutes. Remove once the grains are deep golden and “rattle” when shaken. Leave to cool on a tray to fully crisp up.
Prepare the vegetables
- Slice the cucumber into half-moons (remove the seeds first to prevent sogginess). Chop the spring onions and basil, and prepare the edamame. Dice the avocado just before assembling to prevent browning.
Whisk the dressing
- Combine all dressing ingredients in a small bowl and whisk until smooth and creamy. If the dressing is too thick, add a teaspoon of water at a time until it reaches a pourable consistency.
Assemble and serve
- In a large bowl, toss the cucumber, edamame, spring onions and basil with the dressing. Gently fold in the avocado and crispy quinoa. Finish with toasted sesame seeds and serve immediately to maintain the crunch.
Serving suggestion
- Texture tip: If meal-prepping, store the crispy quinoa separately in a dry container. Add it to the dressed salad just before serving so it stays perfectly crunchy.
