This power salad combines protein-packed grains with the healing nutrients from fresh veggies for a lime infused flavor bomb with crunch in each bite.
Course Salad
Cuisine Asian, Thai
Keyword quinoa salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8servings as a side
Calories 213kcal
Ingredients
Salad
1cupquinoa
1red bell pepper, chopped
1carrot, peeled and shredded
1cucumber, chopped
1cupfrozen edamame, thawed
6green onions, chopped
1-2cupsshredded red cabbage
½cupchopped peanuts
½cupchopped cilantro
¼cupchopped basil
Dressing
4teaspoonsfish sauce
3limes, juiced
2tablespoonssugar
1tablespoonvegetable oil
1tablespoonfreshly grated ginger
1teaspoonsesame oil
pinchof red pepper flakes
Instructions
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 together the fish sauce, limes, sugar, vegetable oil, sesame oil, ginger, and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat, and add more seasoning 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 one day.