Tuesday, 7 August 2018

Posted by Judie on Tuesday, 7 August 2018
A fresh and easy summer dish, with amazing Thai flavours. 


Ingredients:
Serves 4 (or 8 as a side dish)

Vegetables:
  • 1 cup quinoa 
  • 1 red bell pepper, chopped 
  • 1 carrot, peeled and shredded 
  • 1 cucumber, chopped 
  • 1 cup frozen edamame, thawed 
  • 6 green onions, chopped 
  • 1-2 cups shredded red cabbage 
  • ½ cup chopped coriander 
  • ¼ cup chopped basil
Dressing:
  • 4 tsp fish sauce (or vegetarian fish sauce) 
  • 3 limes, juiced
  • 2 tbsp sugar 
  • 1 tbsp vegetable oil 
  • 1 tbsp freshly grated ginger 
  • 1 tsp sesame oil 
  • pinch of red pepper flakes 
  • ½ cup chopped peanuts 
    Directions:
    Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool. 

    In a small bowl, whisk all the dressing ingredients together until the sugar has dissolved. 

    Add the quinoa and vegetables in a large bowl, pour the dressing over, and stir to combine. Sprinkle peanuts over the salad and stir lightly. Serve or refrigerate for up to a day. 
    Adapted from Original Recipe
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