Tuesday, June 25, 2013

Tasty Tuesday: Thai-Style Quinoa Salad

A couple of weeks ago, I came across the Ambitious Kitchen blog, and this fabulous recipe for a Thai-style quinoa salad. Not only is it colorful, but it's packed with healthy stuff and it's oh-so-tasty too. In fact, it gets better the longer it sits and the flavors combine. Definitely make it at least a day ahead.

Here's the recipe, with my notes regarding any modifications I made:

  • ¾ cup uncooked quinoa (I used my rice cooker to prep the quinoa)
  • 1-2 cups shredded red cabbage, depending on how much crunch you like (I used about 1 1/2 cups)
  • 1 red bell pepper, diced
  • ½ red onion, diced (left this out because the recipe also calls for scallions and that was enough "bite" for us)
  • 1 cup shredded carrots
  • ½ cup chopped cilantro (left this out because we are not fans)
  • ¼ cup diced green onions
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • 1 cup edamame or chickpeas (used 1 cup of both)
  • Fresh lime, for a bit of tang
  • For the dressing:
  • ¼ cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon honey (use agave if vegan)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary
  1. Cook the quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
  2. Make the dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oils. Stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil. (I added more water to thin the dressing and make it easier to stir into the salad)
  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first. (I added the dressing once all salad ingredients were stirred together in step #4)
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired. (I stirred the cashews and scallions right into the salad)

This is the perfect summer salad, with a decent amount of fiber and crunch! You'll find yourself going back for more...and more...Enjoy!
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  1. i'm not a fan of nuts in savory dishes, but it sure is a pretty salad!

  2. Thank you for this recipe. When will you make a recipes scrapbook ?

  3. Yum! It's so colorful and pretty! Thanks Lisa!

  4. oh does this look good! i'd leave the cilantro out too! you really need a taste for that don't you?!

  5. I will give this a try...I need things I can prepare ahead when I am up at the lake. If we are taking our company out sightseeing or perhaps a wine tour, everyone ios starving by the time we get back to the RV. There are not any fast food places here and we like that!

    Looks delicious.

  6. Looks divine and healthy too

  7. This looks great! We've only had quinoa once and I don't think I cooked it right. How do you prepare it in your rice cooker? Maybe that would work better for me! :)

  8. I'm new to quinoa and this looks really tasty!


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