Asian Quinoa Salad with Zingy Ginger


Serves 4 

Gluten Free, Low FODMAP, Vegan


  • 1 cup quinoa
  • 1 large capsicum, cubed
  • 1 large cucumber, cubed
  • 1 large carrot, grated
  • ½ cup fresh mint, chopped finely
  • ½ cup fresh coriander, cropped finely
For Sauce Optional:
  • Fresh chilli
  • Rinse quinoa in a sieve under running water. In a pot, cover quinoa with 1 ½ cups of water and simmer on the strove for about 10 minutes, or until the water has dissolved. Stir through regularly to separate the grains. Once cooked, place quinoa in the fridge for 10 minutes to cool
  • Mix the capsicum, cucumber, carrot, mint and coriander in a large mixing bowl.
  • Stir through the cooled quinoa
  • In a small mixing bowl, combine olive oil, lime juice and NOGO Zingy Ginger Sauce to create a dressing
  • Stir dressing through salad to serve
  • Optional: garnish with fresh chilli