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Thai Quinoa Salad

Betty Lee shares the tasty recipe

bettyscookingnow@gmail.com

Thai Quinoa Salad Betty – 8 -10 servings as a side

Ingredients:

2 cups raw dry quinoa (makes 6 cups cooked)

3 cups water*

2 cups finely julienned 1½ “ length carrots (or coarsely grated)

1 medium red pepper cut into 1/3” dice

1 medium yellow pepper cut into 1/3” dice

3 firm Persian cucumbers or 1 medium English cucumber, peel on, seeded, cut into 1/3” dice

2 cups frozen edamame thawed, par boiled in salted water and drained

1 cup shredded cabbage, cut into 1½“ length

Dressing:

1/2 cup fresh lime juice – about 3 limes juiced -

1 tablespoon fish sauce (preferably 3 Crabs Brand or Red Boat)

1 tablespoon reduce sodium tamari or soy sauce (preferably Kikkoman brand for richer flavor)

4 tablespoons sugar (or maple syrup)

4 tablespoons creamy peanut butter

1 tablespoon finely minced or grated fresh ginger

1 tablespoon finely minced scallion

1 teaspoon red hot pepper flakes (more or less to taste)

Garnish:

3/4 cup coarsely chopped roasted peanuts

1/2 cup chopped cilantro

1/4 cup chopped basil

Instructions

In a 2-3 cup bowl, combine lime juice, fish sauce, reduced sodium tamari or soy sauce, peanut butter and sugar. whisk until the sugar and peanut butter are well incorporated and the sauce is smooth. Add ginger, scallions and hot pepper flakes. Taste for flavor and adjust to taste. Set aside.

Place quinoa in a fine mesh strainer and rinse under cold water for about a minute. Drain and place in sauce pan with water (*Use a ratio of 1 cup quinoa to 1½ cups liquid and not 1:2 as directed on packages because during rinsing, quinoa will absorb some water. Adding 2 x water will render soggy quinoa). Bring to a boil then lower heat to a simmer and cover. Cook for about 15 minutes. Remove lid. The water should be all absorbed - the quinoa is done when it “blooms” and shows a small white squiggly edge. Remove from heat. Place quinoa in a large bowl and fluff with spoon. Let cool.

Add vegetables to the cooled quinoa in the large bowl. Pour the dressing over the quinoa and vegetables and stir to distribute dressing. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve at room temperature or chilled. Can be covered and refrigerated for up to 2 days.

NOTE: This salad is delicious and nutritious by itself or can be served as a side with grilled or roasted meats, tofu, or vegetables.

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