Quinoa is one of those foods that can be used in so many ways.
I love experimenting and with different combinations and coming up with fabulous salads. It’s amazing how easy it is to put together a few ingredients and in no time have an incredible dish. And don’t forget how great leftovers are for the next day!
Not Sure How to Make Quinoa? Here’s My Easy Fool Proof Directions:
Bring 1 1/4 cups of water and 1 cup of quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Then turn the heat off and leave the covered pot on the stove for at least 15 minutes. Fluff with a fork and allow the quinoa to cool. This makes 3 cups, you can freeze leftovers in 1 cup portion sizes!
I’d love to hear what you put in your quinoa salads!
Please share in the comments below:)
Thai Quinoa Salad
For the Salad:
- 2 cups of shredded carrots
- 1 cup shredded red cabbage
- 2 red peppers, diced
- 1 green onion, white and green parts thinly sliced
- 1 cup edamame beans
- 3 cups cooked quinoa, white or a combination of red and white
- Peanuts and fresh basil as garnish, optional
For the Dressing:
- ½ cup peanut butter
- ¼ cup low sodium tamari
- 1 tsp. sesame oil
- 1 tsp. olive oil
- 1 tbs. grated fresh ginger
- 1 clove garlic, minced
- 2 tbs. maple syrup
- Up to ½ cup warm water
Make the salad dressing: Add peanut butter, tamari, sesame oil, olive oil, grated ginger, minced garlic and maple syrup to a bowl and whisk until smooth. You may need to add water if the dressing is too thick. Set aside.
Put all the salad ingredients in a bowl and toss. Add dressing as needed and mix well. Add peanuts and fresh basil.