How To Make Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
The refreshing flavors of Thailand give this quinoa salad a unique Asian twist. This healthy dish is loaded with proteins and fiber.
Serves:
Ingredients
For Salad:
- 1cupquinoa,rinsed or pre-washed
- ½tspsalt
- 1red bell pepper,cut into bite-sized strips
- 1carrot,peeled and grated
- 1English cucumber,seeded and diced
- 2scallions,white and green parts, finely sliced
- ¼cupfreshly chopped cilantro
- 2tbspfresh chopped mint,or basil (optional)
For Dresssing:
- ¼cupfreshly squeezed lime juice
- 2½tspAsian fish sauce
- 1½tbspvegetable oil
- 2tbspsugar
- ¼tspcrushed red pepper flakes
Instructions
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Add quinoa, salt and 1⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. It is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.)
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Transfer to a serving bowl and let cool in the refrigerator.
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In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
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Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary.
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Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
Nutrition
- Calories: 525.79kcal
- Fat: 16.18g
- Saturated Fat: 1.39g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.96g
- Polyunsaturated Fat: 4.76g
- Carbohydrates: 83.55g
- Fiber: 9.79g
- Sugar: 20.12g
- Protein: 14.87g
- Sodium: 951.23mg
- Calcium: 109.57mg
- Potassium: 1059.97mg
- Iron: 5.69mg
- Vitamin A: 384.46µg
- Vitamin C: 95.26mg
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