Thai Quinoa Salad
Ingredients
The salad
-
1
cup
quinoa
-
1
whole
red bell pepper, chopped
-
1
whole
carrot, peeled and shredded
-
1
whole
cucumber, chopped
-
1
cup
frozen edamame, thawed
-
6
whole
green onions, chopped
-
1-2
cups
shredded red cabbage
-
½
cup
chopped peanuts
-
½
cup
chopped cilantro
-
¼
cup
chopped basil
The dressing
-
4
teaspoons
fish sauce
-
3
whole
limes, juiced
-
2
tablespoons
sugar
-
1
tablespoon
vegetable oil
-
1
tablespoon
freshly grated ginger
-
1
teaspoon
sesame oil
-
1
pinch
red pepper flakes
Instructions
- Rinse the quinoa under cold water and cook according to package directions.
- While the quinoa cooks, prepare the vegetables and add them to a large bowl.
- Once the quinoa is cooked and cooled, add it to the bowl with the vegetables.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, vegetable oil, sesame oil, ginger, and red pepper flakes until the sugar dissolves.
- Pour the dressing over the quinoa and vegetables and stir to combine.
- Garnish with cilantro, basil, and peanuts, then serve or refrigerate for up to one day.
Nutrition Facts (estimated)
Servings
8 servings as a side
Calories
213
Total fat
9g
Total carbohydrates
27g
Total protein
9g
Sodium
252mg
Cholesterol
0mg
You might also like