Thai Quinoa Salad

I highly recommend the use of fish sauce to give this salad a true Thai-inspired kick, but if you’re vegan or vegetarian, the salad is crown-worthy made with just soy sauce.
Make this salad on a Sunday night for work lunches all week long or serve as a side dish with a juicy, grilled steak for a dinner set to impress.

Courtesy of: Run Fast Eat Slow

Yields: 5 Servings

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups grated carrots (about 2 large)
• 2 cups thinly sliced purple cabbage
• 3 green onions, white and green parts sliced
• 1 cup packed cilantro
• 1 cup basil leaves, chopped
• 1 jalapeño seeds removed, minced
• 1/2 cup roasted peanuts, chopped

Dressing

• 1/4 cup extra-virgin olive oil
• 1/3 cup fresh lime juice (2 to 3 limes)
• 4 tablespoons soy sauce
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon fish sauce (optional)
• 1 tsp. salt

Directions:

1. In a medium saucepan over high heat, bring to a boil 1 1⁄2 cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed.
2. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
3.  Meanwhile, put the olive oil, lime juice, soy sauce, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
4.  Once the quinoa is cool, add the carrots, cabbage, onion, cilantro, basil, and pepper (if using) to the bowl and toss to combine.
5. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
6. Top with the peanuts. Chill in the fridge for at least one hour or until ready to serve.
7. This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.