Ingredients (serves 2)

70g quinoa, spelt or bulgur wheat (or a mixture)

6 stalks of tender stem broccoli

40g podded, frozen edamame beans

40g curly kale

1 T chives

1 medium red chilli

A sprinkle of crispy onion (this can be pre bought from Chinese supermarkets or created at home by sweating onions till very soft then turning up the heat and stirring regularly until brown and crisp)

Teriyaki sauce: 1 tsp hot sauce, 2 tsp honey, 2 tsps sesame oil, 4 tsp soy sauce, 2 tsp rapeseed oil

Wasabi avocado ‘mayonnaise’: 1 avocado, juice of ½ lemon, 1 tsp wasabi paste

Method

Cook the grains as per packet instructions, drain and set aside.

Whilst the grains are cooking, steam the broccoli until al dente (3 – 5 minutes). Chop into a few long pieces keeping the florettes intact. Next steam the kale for 3 minutes until cooked but very crunchy. Boil a kettle and pour over the edamame beans to defrost them for 2 minutes. Drain, and place in a bowl with the broccoli and kale. Finely chop the chives and deseed and finely chop the chilli and add to the same bowl.

Place all the mayonnaise ingredients in a small blender (hand or machine) with 1 tsp water and blitz until smooth and season with salt and a little more wasabi if you want more heat. Set aside.

In a small pan, place the Teriyaki sauce ingredients and reduces for 1 minute on a high heat until just syrupy. Mix through the vegetables and serve on a plate garnished with the crispy onion and a few dollops of wasabi avo mayo.

This salad makes a lovely vegetarian dish but we also serve it with sesame-honey chicken or salmon. (Warm honey until runny and brush over a chicken or salmon breast and sprinkle with sesame seeds. Roast in an oven until cooked through. )

The post LUNCH BXD: Recipe of the Week- Crunchy Teriyaki Greens appeared first on The Quarter Club.