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
- 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
- 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
- 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.
- Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
- 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.
- Once the quinoa is cool, add the carrots, cabbage, onion, cilantro, basil, and pepper (if using) to the bowl and toss to combine.
- Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for at least one hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.