Thai Quinoa Salad

A fresh and easy summer dish, with amazing Thai flavours. 

Ingredients:
Serves 4 (or 8 as a side dish)

Vegetables:

• 1 cup quinoa 
• 1 red bell pepper, chopped 
• 1 carrot, peeled and shredded 
• 1 cucumber, chopped 
• 1 cup frozen edamame, thawed 
• 6 green onions, chopped 
• 1-2 cups shredded red cabbage 
• ½ cup chopped coriander 
• ¼ cup chopped basil

Dressing:

• 4 tsp fish sauce (or vegetarian fish sauce) 
• 3 limes, juiced
• 2 tbsp sugar 
• 1 tbsp vegetable oil 
• 1 tbsp freshly grated ginger 
• 1 tsp sesame oil 
• pinch of red pepper flakes 
• ½ cup chopped peanuts 

Directions:
Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool. 

In a small bowl, whisk all the dressing ingredients together until the sugar has dissolved. 

Add the quinoa and vegetables in a large bowl, pour the dressing over, and stir to combine. Sprinkle peanuts over the salad and stir lightly. Serve or refrigerate for up to a day. 

Adapted from Original Recipe