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