Thai Quinoa Salad
- Prep Time: 15
- Cook Time: 20
- Total Time: 25
Description
A light and filling salad, loaded with nutritious vegetables and vegetarian filling. It sounds too good to be true, eh?
Ingredients
Scale
For the salad:
- 2 cups quinoa
- 4 cups water
- 1/2 red cabbage
- 8 carrots
- 1 bunch green onions
- 1 cucumber
- 2 cups raw, unsalted peanuts
For the sauce:
- 1/2 cup white wine vinegar
- 1/4 cup cold-pressed, extra virgin olive oil
- 1 1/2 tsp fish sauce
- 2 tsp raw honey
- 1/4 cup fresh basil
- Juice from 1/2 lime
Instructions
- Cook quinoa and water, in a medium pot with a lid, on high heat and bring to a boil. Immediately turn to a simmer and set the timer for 20 minutes.
- Meanwhile peel the carrots and chop the cabbage, carrots, green onions, and cucumber into bite-size pieces.
- Place vegetables in a large bowl and add peanuts.
- In a small bowl, combine the ingredients for the sauce.
- Once quinoa is cooked, lightly fluff with a fork.
- Add the quinoa into the bowl of vegetables and toss with sauce.
- Serve warm or cold.
Nutrition
- Serving Size: 4
