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Thai Quinoa Salad

The low mien noodles add a delicious texture to this salad.

Ingredients

17

Count

Ready In

PT0M PT0M

0

Mins

Difficulty

Easy


Step 1

Cook quinoa: Rinse quinoa very well under running cold water in mesh strainer. In a medium saucepan, bring 1-1/2 cups water to a boil. Add quinoa and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.

Step 1 -- Cook quinoa: Rinse quinoa very well under running cold water in mesh strainer. In a medium saucepan, bring 1-1/2 cups water to a boil. Add quinoa and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.

Step 2

Make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. (Or use a small double-boiler or a heat-proof bowl over a small pot of simmering water.) Add in ginger, soy sauce, vinegar, and toasted sesame oil (or tahini) and stir until mixture is smooth and creamy. If you want a thinner dressing, stir in a teaspoon or two of water. Add about half the dressing to the quinoa and toss gently. This allows the flavors of the dressing to soak into the grains. Fold the edamame, red pepper, onion, cabbage, carrots, cilantro (or parsley) and half the cashews into the quinoa. Just before serving, toss with lime juice and garnish with remaining cashews. Serve with extra dressing on the side. Can be served chilled or at room temperature.

Step 2 -- Make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. (Or use a small double-boiler or a heat-proof bowl over a small pot of simmering water.) Add in ginger, soy sauce, vinegar, and toasted sesame oil (or tahini) and stir until mixture is smooth and creamy. If you want a thinner dressing, stir in a teaspoon or two of water. Add about half the dressing to the quinoa and toss gently. This allows the flavors of the dressing to soak into the grains. Fold the edamame, red pepper, onion, cabbage, carrots, cilantro (or parsley) and half the cashews into the quinoa. Just before serving, toss with lime juice and garnish with remaining cashews. Serve with extra dressing on the side. Can be served chilled or at room temperature.

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Ingredients

  • 3/4 Cup uncooked quinoa
  • 1 Cup edamame (if frozen, rinse in cold water and toss with warm quinoa)
  • 2 Cups shredded red cabbage
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 Cup shredded carrots
  • 1/2 Cup chopped cilantro or parsley
  • 1/4 Cup cashew halves or peanuts
  • 1 lime, juiced
  • DRESSING INGREDIENTS
  • 1/4 Cup natural peanut butter
  • 2 tsps freshly grated ginger
  • 3 TBSP tamari
  • 1 TBSP honey or agave
  • 1 TBSP red wine vinegar
  • 1 tsp toasted sesame oil or 1 Tablespoon tahini
  • Water to thin, if necessary

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