Loaded Gun's Asian-Style Quinoa Salad ft Sexy Green Goddess

Much like Loaded Gun Kitchen’s renowned plant-based dips and patties, this Asian-style quinoa salad recipe by founder, Lynn, is a breeze to whip up and packed full of healthy goodness and flavour.

There is beauty in a crafting a simple salad: throwing cos lettuce, tomatoes, cucumbers, and a simple dressing together does not take much effort and can be a delightful meal.

But it is a lot more badass when you are able to take that simplicity to the next level — crafting a salad of your own with crazy flavourful sauces, crunchy toppings, and still have it be hearty and nutritious. This is the Loaded Gun spirit — big flavours, creative dishes, and bright colours to fire up your palate.

This dish was one of the highlights when we visited Lynn at her home kitchen, and serves 2-4 pax.

Ingredients:

1 cup quinoa
½ Lebanese cucumber, diced
Vegetables of your choice
Crushed crispy chickpeas
— This is a homemade staple of Lynn's and can also be substituted with other toppings like roasted peanuts or furikake
Thai basil leaves for garnish

For sauce:

2 tablespoons of Loaded Gun Kitchen Sexy Green Goddess
8 kaffir lime leaves, thinly sliced
5 big red chillies, de-seeded and thinly sliced
— Lynn suggests using a mix of 1-2 chilli padi if you like spice
2 tablespoons of coconut oil, heated till it's sizzling hot

Method:

1. Using a ratio of 1:1 water to quinoa, soak quinoa overnight or for 5-8 hours to remove bitter-tasting saponins.

2. Cook in a rice cooker, using the regular white rice setting. This will yield a firm texture, with a slight pop and chewiness.

3. Prepare the Sexy Green Goddess, lime leaves, and chillies in a bowl.

4. Heat up coconut oil in a saucepan or cast iron until it shimmers and smokes and pour over sauce ingredients.

5. Mix the sauce in the bed of quinoa, diced cucumbers, and your preferred vegetables.

6. Top off with crushed crispy chickpeas and Thai basil leaves. Enjoy!