Chocolate and hazelnut easter friands

chocolate and hazelnut friands

Hi everyone!

How did you spend your Easter weekend?

I was cooking up a meal for ten over the Easter weekend. It was quite a feat to cook so many items for so many people but J and I managed to pull it off pretty successfully ( I must add!) I think we also made enough food to serve fifteen!

We cooked Heston Blumenthal’s pumpkin soup (half with roasted pumpkin, half with sweated mandolin pumpkin slices), braised short ribs in red wine, roasted a whole chicken, cooked Provencal style baby potatoes, cooked an Ottolenghi inspired pilaf rice, made panko-crusted asparagus and threw together a charcuterie board with our very own smoked rosemary cheddar and pickled julienned beetroot, and finally ending the meal with a passion fruit meringue tart. Phew, that was quite a mouthful.

Everything went as smoothly as it possibly could, though at certain points, the kitchen seemed much like a battlefield (that I’m not proud of).



I made these chocolate and hazelnut friands for Easter as well. I’ve just tweaked my favourite friands (or financiers) recipe for a chocolate and hazelnut version. I like friands because they are chewy and the flavour of the almond or hazelnut meal really comes through. You can also check out other variations in the following links: my matcha and raspberry friands recipe and my lavender and blueberry friands recipe.

I made it a little more fun by piping chocolate ganache on the top with chocolate shavings and Cadbury mini eggs, just like a bird’s nest on the top of a friand.

This is a easy recipe that yields a delicious result. You just need a pot, a mixing bowl and a whisk. If you have kids, I think it would be a fun activity for them to “build” the birds nest on their own.


I’ll be heading to Greece in a week or so and I’m looking forward to it! Greece has been my dream destination for a long time and I’m so glad that I am finally heading there. J and I would be visiting Athens, Santorini, Naxos and Milos. If you have any travel tips or eating recommendations, I would (very much) love to hear from you!



chocolate easter friand 2



Recipe: Chocolate and hazelnut friands (financiers)
Makes 9 small friands (using regular muffin moulds)
I filled them up to the 2/3 mark so they are pretty small as they don’t rise too much but that’s the way I want them to be.

95g unsalted butter, cubed
135g egg whites
150g granulated sugar
100g hazelnut meal (or you can use almond meal)
60g plain flour
15g dutch-processed cocoa powder, sifted
pinch of salt
handful of whole hazelnuts, toasted

1. Grease your muffin tins thoroughly with butter.
2. Prepare a Beurre Noisette (French for “browned butter”): Heat the butter in a pan over low-medium fire and allow it to cook until it is golden brown in colour. Turn off the fire and take it off the heat once it is golden brown, otherwise, it will go from golden brown to black very quickly. Allow the beurre noisette to cool to room temperature while you prepare the rest of the ingredients.
3. In a bowl, place sugar, flour and ground almond, cocoa powder and salt together. Whisk the dry ingredients a little. Add in the (cooled) beurre noisette (including the brown sediments) and whisk to combine.
4. Add in the egg whites slowly while whisking till incorporated. You do not need to create too much volume in the egg whites. I do all this by hand as you just need the batter to come together.
5. Spoon the friands batter into the greased muffin moulds. Place two hazelnuts (or more) into the center of each of the friands. Bake in a 190 degrees preheated oven for about 15 minutes, or until it springs back to touch.
6. Allow it to cool slightly in the muffin tins before unmoulding. Cool them completely on wire racks before serving.


Whipped chocolate ganache

100g dark chocolate, chopped.
100ml cream, at least 33% fat

1. Heat  the cream in a small pot over medium-low heat. When it comes to a boil, take it off the heat and pour it over the chopped up chocolate.

2. Using a silicon spatula, stir the mixture until it is well incorporated. Allow it to cool in the fridge (or freezer, if you want it to cool down a lot quicker. You would need to keep an eye on it though). Start to whisk the chocolate ganache once it is cool. You should get a buttercream consistency.

3. Pipe the whipped chocolate ganache onto the friands.

To assemble the Easter friands:

You will need:
Chocolate shavings
mini chocolate eggs

1. To make the chocolate shavings, melt some chocolate over a bain marie (or in a microwave, in 10 seconds bursts). Spread it the melted chocolate on a flat surface. Using a bench scrapper, use a scrapping motion to make chocolate shavings. Alternatively, if you have a large block of chocolate, use a sharp knife to shave off the sides of the block.

2. Arrange mini Easter eggs on the top of the piped ganache.


Posted in Baking, Cakes, Easter, Festive | Tagged , , , , , | 4 Comments

Spiced chocolate and orange hot cross buns

spiced chocolate and orange hot cross buns

Hot cross buns,
Hot cross buns,
One a penny, two a penny, hot cross buns!

I had this little ditty in my head while I was baking these hot cross buns.
Hot cross buns is probably something you would only have once a year; it is the only time I bake and eat these buns.

While I enjoy the traditional spiced hot cross buns (see my recipe for the traditional Paul Hollywood Hot cross buns), I think that I will pick these chocolate and orange hot cross bun(s) any day. I don’t care if the hot cross bun police is going to kick me in the butt for saying this.

I’m still trying to figure out what is the best way to eat a hot cross bun.

I like them warm and toasted (always!) with a thin spread of butter and jam. This time, I made a passion fruit curd to have with it. It may sound a little sinful to have curd with the bun for breakfast, but when you are only going to have this  once a year, I don’t see why not.

I’m freezing a few to have on Good Friday itself. Will be having a Easter feast this weekend with the family. Definitely looking forward to the cookout!

p.s  Do share with me what is your favourite way of eating the hot cross buns.

chocolate and orange hot cross buns


Spiced chocolate and orange hot cross buns
Makes a dozen of regular sized hot cross buns
Recipe adapted from delicious magazine (UK edition)

These hot cross buns would be perfect for Easter Sunday. I know that I would be happy to have them as these are even better than their traditional brothers. I have adapted the recipe from delicious magazine (using cinnamon powder instead of all spice), adding more cocoa powder, using cranberries instead of raisins. Have also made a spiced glaze with a hint of orange blossom water which pairs perfectly with these buns. Oh, and these buns are really perfect with some curd. See curd recipe below.

Ingredients for the buns:

400g bread flour
30g good-quality cocoa powder (I increased the amount of cocoa powder slightly)
1 tsp cinnamon powder
1 tsp salt
85g unsalted butter, cubed
100g granulated sugar
2 x 7g sachets dried yeast (or just 14g active dried yeast)
1 large free-range egg (about 65g)
190ml lukewarm milk (may require less than stated)
100g dried cranberries
100g dark chocolate, chopped
75g chopped candied peel ( I left this out)
zest of 1 and a half orange

Ingredients for the cross mix: ( I halved the amt)

35g plain flour
1/2 tbsp vegetable oil
2.5 to 3 tbsp cold water

Ingredients for the egg wash:
1/2 egg
a dash of milk
a pinch of salt

Ingredients for the orange spiced glaze:

juice of 1 orange, approximately 50ml
50g granulated sugar
1/2 stick of cinnamon
1 tsp orange blossom water

1. Prepare the buns: Sift the flour, the cocoa powder, cinnamon powder and salt into a bowl. Add the butter and, with your fingertips, rub together until the mix resembles fine breadcrumbs. Alternatively, you can pulse it using a mixer with a paddle attachment.
2. Add in the sugar and stir evenly. Then, add the dried yeast to the mix and stir/pulse. Change to a dough hook. Add in the egg and mix it. Then add in 3/4 of the lukewarm milk into the mix and mix at low speed until the dough begins to come together. Add in the rest of the milk if the mixture still looks dry. It should come together into a ball, away from the sides of the bowl.
3. Allow the dough to be kneaded for about 10 minutes until it looks smooth and soft. You can choose to do this step by hand if you do not have a dough hook. Shape the dough into a ball and place it into a lightly oiled bowl. Leave for 1½ hours in a warm place, loosely covered with greased cling film, until doubled in size.
4. Remove the risen dough to a lightly floured surface, flatten slightly, then knead in the cranberries, chocolate bits, orange zest and candied peel(if you are using), until everything is evenly distributed.
5. Divide into 12 equal pieces (about 100g each) and shape into smooth-surfaced buns. Place in rows on a lightly oiled baking tray ( I used a pyrex deep dish tray), leaving a little gap between each. Cover loosely with lightly oiled cling film and leave to prove in a warm place for 1 hour or until doubled in size again. The buns should now be touching each other.
6. Just before the buns are ready, preheat the oven to 200°C/fan180°C/gas 6 and prepare the cross mixture. Whisk in all the ingredients of the cross mix into a smooth pipable paste (add more water if needed). Then scoop it into a piping bag and snipe a small end off ( the hole should be small).
7. Whisk together the egg, milk and salt for the eggwash. Then brush the buns twice before piping the cross onto the buns. Use a small paring knife to stop the flow of the cross mix. Bake in the oven for 20 – 22 minutes until risen, and springs back to touch.
8. Meanwhile, put the remaining sugar into a pan with the orange juice. Put over a low heat until it has dissolved. Bring to the boil and bubble for 2 minutes until thickened.
9. While the buns are baking, prepare the glaze. Begin by heating the orange juice, sugar, cinnamon stick and orange blossom water. Bring it to a boil, stirring occasionally. Once it is boiling, lower the heat and heat for another 1-2 mintues until the glaze is slightly thickened.
10. Brush the glaze onto the buns once they are out of the oven. Allow the tray of buns to cool on a rack.

*The hot cross buns are best served warm.

The perfect passion fruit curd ( you can make orange or lemon curd if you wish)
Makes a jar

150g eggs
125g granulated sugar
125ml passion fruit puree
200g unsalted butter, cubed


1. Put the eggs, sugar, passion fruit puree into a stainless steel bowl. Whisk them over a bain-marie.

2. At first, the mixture will go frothy and bubbly. Continue whisking until it thickens until a ribbon stage. This means that as you lift the whisk from the mixture, it will fall back upon itself but should leave a trail or ‘ribbon’ across the surface. This ribbon will not immediately sink back in on itself but will hold firm. This will take a while so be patient. You can also check to see if it coats the back of a wooden spoon. You should be able to run your finger through the middle of the curd coated spoon and see a define path left behind. (shouldn’t run off)

3. Take the thickened mixture off heat and add in the cubed butter and whisk vigorously until incorporated. Fill the curd into sterilized glass jars and store in the fridge for about 1 – 2 weeks.

passion fruit curd

chocolate and orange hot cross buns

Posted in Baking, Breads, Easter, Festive | Tagged , , , , | 11 Comments

Passion fruit pâte à choux with crumble tops

passion fruit choux pastry


Sunny weather ushers in bright hues of yellow and orange along with the promise of happy new beginnings.

It is hard to shy away from how colours can tint one’s mood. Oh, and weather for that matter.

Bright and sunny weather always make me want to embrace the world.  On the other hand, gloomy and grey days tend to get to me in strange ways I cannot fathom.


This passion fruit choux pastry is the epitome of sunny days and happy things. Its intense golden yellow is undeniably cheerful.

It helps that passion fruit is so fragrantly intense, sour (in a positive way), refreshingly welcoming especially on these sunny days.

How I love this happy passion fruit yellow!

Can you make a guess what else I’ll be making with passion fruit?

That’s right! Passion fruit curd.


Here’s to all of you celebrating sunnier days…

and at the same time, let’s not forget to add our own colour to the occasional unfortunate, gloomy days…


passion fruit


pate a choux with crmble

passion fruit creme patisserie
Recipe: Passion fruit pâte à choux with crumble tops
Makes 20

Passion fruit creme patisserie ( Passion fruit pastry cream)
The passion fruit cream filling is intense in flavour but lighter than the usual pastry cream as it is lightened with whipped cream.

125g passion fruit puree
125ml full cream milk
1/4 vanilla bean (optional)
50g egg yolks (about two egg yolks from large eggs)
50g granulated sugar
30g cornflour
18g butter, cubed
180ml heavy cream, at least 33% fat, whipped till soft peaks
seeds from a passion fruit (optional)

1. Measure out yolks, granulated sugar and whisk until pale and light. Then add in cornflour, whisk until mixture is uniform.

2. Place passion fruit puree, milk and vanilla bean (scrape seeds) in a pot and bring the mixture to boil over medium heat, stirring every once in a while. 3. When the passion fruit puree mixture comes to a boil, pour over the yolk mixture gradually – whisking continuously to prevent the heat from cooking the yolks.

3. Pour the mixture back into the pot and whisk continuously ( and vigorously) over medium-low/medium heat until it thickens and forms a smooth paste. Allow the crème patisserie to cook for at least 2-3 minutes before taking it off the heat. You should see one or two large bubbles forming. That is an indication that the pastry cream is done.

4. Whisk in the cubed butter until it is well incorporated.

5. Transfer the pastry cream, using a scrapper, onto a tray lined with cling wrap. Cling wrap the pastry cream. Cool it down in the fridge before using it.

6. When about to assemble, transfer the cooled pastry cream into a bowl and whisk it up until smooth and lump-free.
At the same time, you can begin whisking the cream until soft peaks stage. Add in 1/4 of the whipped cream to the pastry cream and whisk to lighten it. Do not be afraid to knock out the air at this stage.

7. Then fold in the remaining cream gently, using a spatula in two additions. Fill your piping bag with a star/plain nozzle) and pipe the filling onto the pate a choux shells.

Crumble (for the crumble tops on the pate a choux)

50g unsalted butter, softened
50g granulated sugar
50g plain flour

1. Rub in method: Place sugar and plain flour into a bowl and whisk. Then add in cubed butter. Using your fingertips, rub the butter into the flour-sugar mixture until uniform.
2. Place dough between two pieces of baking parchment. Use a rolling pin to roll out the crumble dough to about 5mm thick. Place onto a tray and place it into the freezer to firm up while you make your choux pastry.

Pâte à choux (Choux Pastry) Recipe
Adapted from Stéphane Glacier’s recipe
Makes 20 large choux puffs

Please head over to my post on How to make the perfect choux pastry for tips on making choux puffs.

188ml tap water
65ml full cream milk
100g unsalted butter, cubed
8g sugar
3g salt
150g plain flour
+/- 150g whole eggs, room temperature

for the egg wash: (or use your preferred egg wash)
1 egg yolk
dash of full cream milk
pinch of salt


1. Prepare trays for baking the choux by greasing it with butter so that they would not stick on the tray.

2. Place water, milk, butter, sugar and salt into a pot and bring it to a rolling boil. It should be bubbling furiously.

3. Remove the pot from the heat or turn down the heat and pour in all the flour at once and stir immediately and vigorously with a wooden spoon/spatula. Ensure that there is no lumps of flour in the *panade. Cook out the mixture over low heat for another 2-3 minutes. You should have a glossy panade that can be formed into a ball that comes away from the sides of the pot easily.

4.Remove the panade and place it into your machine mixer bowl. Using a paddle attachment, put the machine on low speed in order to cool the panade down for about 5 minutes.

5. When the panade is not hot to touch, with the paddle attachment still on, start adding the eggs one at a time at medium speed (speed 4 on the Kitchenaid mixer). The mixture may look like it has cuddled and split at first but be patient and allow the machine to do its job to emulsify the mixture. It will come back together in a while.

6. Continue adding the eggs until you get a smooth, thick, glossy paste. When you lift up your spatula, it should fall after roughly 3 seconds. It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape. You may/may not require the entire amount of eggs as stated in the recipe, depending on the consistency of the choux paste.

7. Place choux paste into a piping bag with a plain nozzle/star shaped nozzle. Pipe them as evenly as you can in blobs (like a teardrop).

8. Remove your crumble dough from the freezer and use a round cookie cutter (about the size of your choux puffs) to cut the crumble dough into discs and place it onto the top of the choux pastry. The crumble dough does get sticky under warm kitchen conditions so you have to work fast. Otherwise, just scoop the crumble dough and divide them evenly amongst the choux puffs.

9. Egg wash the crumble and puff.  Bake immediately at 180 degrees celcius in a pre-heated oven for about  1 and a half hour to 1 hr and 45 minutes (for choux pastry of this size. Smaller ones will be done faster).  Choux pastry must be thorougly baked.

10. You can check if the choux pastry shells are properly baked by removing a shell from the oven and tear it apart to see if the insides of the choux is dry. Only remove the entire batch when they are dry.

11. Fill these choux pastry with  crème patisserrie only after they have cooled completely.



piped choux pastry with passion fruit creme pat


passion fruit choux 3

passion fruit choux pastry2

Posted in Baking, Pastry | Tagged , , , , , | 8 Comments

Chocolate and hazelnut delice

chocolate hazelnut delice cover 1





Sorry for the late posting. I had a massively hectic last week as I was busy putting together a dessert table for my younger sister’s wedding on top of being sick. I made blush and mint green coloured meringues, chewy chocolate brownies, vanilla bean cupcakes, rose cookies, spiced nuts, gourgeres.

Everything turned out well, thankfully. It was a beautiful wedding with the closest friends and relatives witnessing it. Words can hardly describe my joy for the newlyweds, my dearest sister and my brother-in-law.

dessert table wedding dessert table


It seems like we have been having celebrations a lot lately. Right before my sister’s wedding, J and I celebrated our fifth year wedding anniversary. It is amazing how five years have flown by just like that. I guess time does fly by when you are having fun. I’m too grateful for the wonderful journey that we have shared thus far.


I was thinking of what dessert to make for J. I decided to go with a chocolate and hazelnut this time.

This dessert was inspired by the one we had at Salt Grill and Sky bar by Luke Mangan. J really loved the flavours and textures a lot and it was not hard to see why. It was a plate with a chocolate delice with praline crunch, honeycomb, praline ice cream, toasted hazelnuts.

I recreated that particular dessert with my own variations.  It consisted of a dark chocolate crémeux, praline feuilletine base, chocolate “soil” and caramelised hazelnuts – a simple chocolate and hazelnut combination.

choc delice chocolate hazelnut delice


The dark chocolate crémeux is rich, smooth and creamy. The praline feuilletine base adds a much needed crunch to the dessert. The caramelised hazelnuts make for perfect snacking but they too have a place on this plate. The chocolate and hazelnut delice is also perfect with a scoop of vanilla bean ice cream.

All the components are pretty easy to make and can be made ahead of time to be assembled when you intend to serve it.


Happy baking. I hope that all my dear readers will find some time, every now and then, amidst your busy schedules to tell the person you love how much you appreciate them. And always remember to enjoy the little moments…



Recipe: Chocolate and hazelnut delice

Makes 7″x9″ tray, about 1 inch thick

This is a dessert recipe that makes a full tray of chocolate and hazelnut delice. It definitely looks impressive on a plate and a great do-ahead dessert for a dinner party. This is a variation of the chocolate hazelnut cake that I made for my dad’s birthday.

Praline Feuilletine base

70g praline paste
30g 55% dark chocolate couverture, chopped
30g Feuilletine flakes

1. Place the praline paste and chopped dark chocolate into a bowl and place the bowl over a bain marie to melt evenly, stir until well combined.
2. Pour in the feuilletine flakes into the melted praline paste and chocolate mixture and fold with a spatula until it is even.
3. Transfer this mixture onto a baking parchment lined tray. Place another piece of baking parchment over it and use a rolling pin and roll out the feuilletine base into a even thin layer. This praline feuilletine base needs to be the same size as the baking tray you are using for your chocolate creameux.
4. Place this layer into the freezer for it to firm up while you prepare your chocolate creameux.

Dark chocolate crémeux

Recipe adapted from Chef Stéphane Glacier (M.O.F)

175ml cream (at least 33% fat)
175ml full-cream milk
88g egg yolks
88gg granulated sugar
237g 55% dark chocolate couverture
1/4tsp fleur de sel (or to taste)

1. Measure out all your ingredients before starting.
2. Make a custard: In a pot, heat the cream and milk. In a separate bowl, whisk the yolks and sugar until well-combined. When the cream and milk comes to a boil, pour this liquid into the yolk mixture and whisk. Then, return this mixture back to the pot at low heat and stir with a wooden spoon/rubber spatula. It should be done at about 84 degrees celcius/ when it is thick enough to coat the back of your spoon.
3. Pour the custard through a sieve over your chopped chocolate. Stir it slowly (do not incorporate air bubbes) until the chocolate has melted and crémeux is uniform. Add in the fleur de sel and stir to distribute evenly.
4. Transfer the creameux into a baking parchment lined tray to set in the freezer.

Caramelised hazelnuts
This recipe makes more caramelised hazelnuts than you need to use for the dessert. You can store the rest in an airtight container for snacking.

30ml water
63g caster sugar
1/2 vanilla bean, seeds only
125g blacnched whole hazelnuts
5g butter ( or a small pinch)
1/4 tsp sea salt

1. Place water, sugar and vanilla bean seeds in a clean, grease-free stainless steel pot. Place on low heat until sugar has dissolved.
2. Add in the hazelnuts into the sugar. Move the nuts around every now and then but do not stir it too much if not the sugar will start to crystalise.
3. Cook hazelnuts and caramel under golden, amber colour (as you desire).
4. Stir in the butter when it is done. Then pour the nuts onto a baking tray lined with parchment paper. Break it up as it starts cooling.

Chocolate soil
Makes more chocolate soil than you need but you can store the rest for future use
Recipe taken from Paul Foster on Great British Chefs

100g of caster sugar
100g of ground almonds
60g of plain flour
50g of cocoa powder
68g of butter, melted

1. Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper.
2. Bake at 160°C for about 20 minutes, stirring every 5 minutes to break up the crumbs.
3. Let it cool completely on a baking rack before storing it in an air-tight container.


chocolate dessert

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Japanese inspired quinoa salad with soy sauce vinaigrette dressing

Japanese inspired quinoa salad

I’m going to let you in on my tiny secret; I have kept this recipe from all of you for far too long and good things are meant to be shared. This is the BEST quinoa salad ever. If you ever need convincing about quinoa, this is the one dish you should try.

After being introduced to quinoa last year, I have been smitten by this humble seed. I have been eating quinoa salads at least once a week since then. They are perfect when you have been eating too much rich/oily food throughout the week and just feel like having something lighter.

quinoa (1)

Having tried different variations of  making of quinoa salad, I have to say that this is my absolute favourite; it is practically second to none.

I find myself going back to this quinoa salad time and time again, week after week because it is just so delicious. I even (almost) convince my cucumber-phobic sister to eat her cucumbers in this salad.  It is the first time she has eaten cucumbers willingly, with the disclaimer “as long as there aren’t too many cucumbers, they are fine in the salad.”

quinoa (3)

I have made variations of this Japanese inspired quinoa salad, adding or subtracting an ingredient (mostly ingredients found in the Japanese cuisine) and they are work well with this dressing.

You can cook a large quantity of quinoa at the beginning of the week and store it cling-wrapped in an air tight container in the fridge for up to a week. The vinaigrette dressing could also be made in advance for up to a week and stored in the fridge.

Now that I’ve let you in on this little secret, will you be giving this quinoa salad a go?

quinoa wakame

quinoa (6)


Recipe: Japanese inspired quinoa salad with soy sauce vinaigrette dressing
Serves 2 for hearty salad meal

1 cup white quinoa seeds
1.5 cups tap water
pinch of salt
1/2 Japanese cucumber, sliced thinly
1/2 punnet of cherry tomatoes (about 125g), sliced into halves
1 tbsp dried wakame (Japanese seaweed), soaked in tap water for about 5 mins
1/2 ripe avocado, cut into 1 cm pieces
3 tsp tobiko (flying fish roe)
2 tsp sakura denbu (Japanese fish flakes)

For the soy sauce vinaigrette: (ratio of soy sauce:rice vinegar: grapeseed oil is 1:1:2)
2 tbsp soy sauce
2 tbsp rice vinegar
4 tbsp grapeseed oil

Other possible additions:
- salmon slices (sashimi grade)
– salmon roe
– shaved bonito flakes
– dried cherry tomatoes
- perfectly boiled molten egg
-cooked enoki mushrooms (straw mushrooms)

1. Prepare the quinoa: Wash the quinoa seeds in running water thoroughly and soak it for about 20-30 minutes before cooking (to remove the coating of saponin that lies in the outer husk of the quinoa that gives it a bitter aftertaste). Drain the quinoa seeds using a sieve or fine mesh strainer.

2. Cook the quinoa as per packet’s instructions. I use the ratio of 1: 1.5 for quinoa seeds to water/stock. Add a pinch of salt and bay leaf/smashed garlic clove if using water. Start cooking the quinoa at medium high heat until it starts to boil. Then turn down the heat to low and allow the quinoa to absorb the liquid. The quinoa takes about 10-15 minutes to cook. The ready quinoa will start to look slightly translucent. Fluff up the quinoa with a fork. Let it cool while you prepare the salad ingredients.

3. Wash and cut up vegetables. Soak the dried wakame in tap water and allow them to “bloom”.

4. Prepare the soy sauce vinaigrette: Place soy sauce and rice vinegar in a bowl and whisk lightly to combine before drizzling the oil in. Whisk well to combine before using.

5. Toss the salad ingredients with the cooked quinoa and vinaigrette. Taste and season if necessary.

japanese inspired quinoa

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