Like most salads, it's best freshly made and eaten. Steam the broccoli until bright green and tender. Try not to overcook it.
Remember to rinse the quinoa, before cooking, to remove the bitter coating. You can make quinoa and broccoli ahead of time, even the night before you're going to serve this salad.
I use a microplane zester to grate the ginger. I use Lee Kum Kee chili garlic sauce in this recipe. It has a wonderful flavor and medium heat. I find it in my regular market. Like soy sauce, it is high in sodium. So adjust it according to your preference.
~ Chef Austin Merath
1 1/2 C of Cooked and Cooled Quinoa
2 C of Diced, Cooked and Cooled Broccoli
2-4 Scallions, Diced
1-Inch Piece of Ginger, Peeled and Grated
1 L Handful of Thai or Regular Basil, Chopped
2 Tbsp of Chili Garlic Sauce (see notes for information)
1/2 Tbsp of Regular or Low Sodium Soy Sauce
1 Tbsp of Asian Sesame Oil
1 Tbsp of Rice Vinegar
To Serve: Sprinkling of Sesame Seeds, Drizzle of Sesame Oil
Mix everything together in a medium bowl. Serve with a sprinkling of sesame seeds and a drizzle of sesame oil.