Thai Quinoa Salad

Name: Thai Quinoa Salad
Total time: 1 h 30 min
Yield: 5 serving(s)
Ingredients: 1 c. quinoa, rinsed and drained; 2 c. grated carrots (about 2 large); 2 c. thinly sliced purple cabbage; 3 green onions, white and green parts sliced; 1 c. packed mint leaves, chopped (cilantro works too); 1 c. packed basil leaves, chopped; 1 jalapeño or serrano pepper, seeds removed, minced (optional); 1/2 c. roasted peanuts, chopped; 1/4 c. extra-virgin olive oil; 1/3 c. fresh lime juice (2 to 3 limes); 2 tbsp. soy sauce or tamari; 2 tbsp. tablespoons honey (or maple syrup); 1 tbsp. tablespoon fish sauce (optional)

For fighting inflammation

By Shalane Flanagan and Elyse KopeckyPublished: Jul 18, 2018 3:17 PM EDT

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Alan Weiner

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Yields:

5 serving(s)

Total Time:

1 hr 30 mins

Ingredients

1 c.
quinoa, rinsed and drained
2 c.
grated carrots (about 2 large)
2 c.
thinly sliced purple cabbage
3
green onions, white and green parts sliced
1 c.
packed mint leaves, chopped (cilantro works too)
1 c.
packed basil leaves, chopped
1
jalapeño or serrano pepper, seeds removed, minced (optional)
1/2 c.
roasted peanuts, chopped

Dressing

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

Directions

1. Step 1Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1½ 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.
2. Step 2Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
3. Step 3Once the quinoa is cool, add the carrots, cabbage, onion, mint, 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.
4. Step 4Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
5. Step 5This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.