Saturday, March 11, 2017

Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

  • 1 cup quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded red cabbage
  • 4 teaspoons fish sauce
  • 3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes
  • ½ cup chopped peanuts 
  • ½ cup chopped cilantro
  • ¼ cup chopped basil

  • Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
  • Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
  • Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
  • Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.  

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