Monday, 15 July 2013

Quick marinated vegetable salad

It's Monday and the start to another sunny week!  I've been busy packing up my bits and pieces in the kitchen again as after a break of 2 weeks our builders will be back tomorrow to finish off the job.  I can't wait to have it all done, even if it means being banished from "my" space for a few days.  I shall use the time to make some progress in the garden.

The forecast is great for the next few days with heaps of sunshine and high temperatures.  It's just the right weather for gardening and also for this marinated veg salad with quinoa I made the other day.  So refreshing and light - just the perfect lunch or side dish for dinner. 

I love how cheerful this looks...and even more how cheerful I looked after eating it :-)

Marinated vegetable salad (1 large serving)

Ingredients (the amounts below are approximate):
1 tbsp rice vinegar (or white wine vinegar)
1 tbsp light soy sauce (I only had dark soy sauce which worked fine)
1 tbsp hot water from the kettle (to help dissolve the salt & sugar)
a little salt and sugar (I just sprinkled a little in - maybe half a tsp each)
a large handful of salad vegetables (such as carrots, cucumber, radishes, spring onions) cut into strips or ribbons (I used my potato peeler to do this)
Optional: 3 tbsp cooked quinoa, some sesame seeds

  1. Simply combine the vinegar, soy sauce, hot water, salt and sugar in a bowl,
  2. Add the vegetable strips and stir to cover evenly in the liquid.
  3. Leave to marinate in the fridge for 30 minutes (or longer, if you have time).  
  4. Drain off any surplus liquid and serve - I added some cooked quinoa and a sprinkle of sesame seeds to finish this off which worked very well. 

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