Thai Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C) 1 cup Bell peppers (Green, Red, Yellow, Orange) 1 carrot (7-1/2") Carrots, raw 1 cucumber (8-1/4") Cucumber (with peel) 1 Cup Edamame, frozen, prepared 6 medium (4-1/8" long) Scallions, raw 1.5 cup, chopped Cabbage, red, fresh 3 tbsp Fish Sauce 3 fruit (2" dia) Limes 4 tsp Granulated Sugar 1 tbsp Crisco Pure Vegetable Oil 2 tsp Ginger Root 1 1tsp Sesame Oil .5 cup Peanuts, dry-roasted 6 tbsp Cilantro, raw 2 tbsp Basil
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 the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more 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 a day.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STINKERBINKER.
Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more 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 a day.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STINKERBINKER.
Nutritional Info Amount Per Serving
- Calories: 180.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 537.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.6 g
- Protein: 7.5 g
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