Thai Quinoa Salad With Fresh Herbs And Lime Vinaigrette Recipes

THAI QUINOA SALAD RECIPE BY TASTY

Here's what you need: water, vegetable stock, quinoa, carrots, red bell pepper, cucumber, red cabbage, small red onion, edamame, green onion, crushed peanut, water, sesame oil, soy sauce, ginger, olive oil, honey, peanut butter

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 18

Thai Quinoa Salad Recipe by Tasty image

Steps:

In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
Top with green onions and crushed peanuts.
Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 136 grams, Fat 86 grams, Fiber 19 grams, Protein 40 grams, Sugar 37 grams

Ingredients

1 cup water
1 cup vegetable stock
1 cup quinoa
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup red cabbage, shredded
½ small red onion, diced
½ cup edamame
green onion, to serve
½ cup crushed peanut, to serve
½ cup water
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon ginger, grated
2 teaspoons olive oil
1 tablespoon honey
¼ cup peanut butter

THAI QUINOA SALAD WITH FRESH HERBS AND LIME VINAIGRETTE

I added way more cilantro than it calls for and skipped the salt with the quinoa, and I used olive oil instead of vegetable oil in the dressing. I also added way more crushed red peppers, and I ended up adding some extra lemon and lime because the sugar in the dressing was way too sweet to me. Next time I may omit or seriously reduce the sugar. Otherwise, this is good stuff. Recipe courtesy of Jennifer Segal, adapted from Raising the Salad Bar by Catherine Walthers.

Provided by AmyZoe

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Thai Quinoa Salad With Fresh Herbs and Lime Vinaigrette image

Steps:

Add quinoa, salt, and 1 2/3 c water to a medium saucepan. Bring to a boil and then reduce to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked.
You'll know it's done when the tails sprout from the grains. Transfer to a serving bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar, and crushed red pepper flakes in a medium bowl.
Whisk until the sugar is dissolved.
Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing.
Toss well and then taste to adjust seasoning with more salt, sugar, and lime juice if necessary. (I preferred more lime and red pepper). Chill in the refrigerator until ready to serve.
This salad keeps well for several days in the fridge.

Nutrition Facts : Calories 249.4, Fat 6.5, SaturatedFat 0.8, Sodium 603.1, Carbohydrate 41.9, Fiber 4.9, Sugar 10.1, Protein 7.5

Ingredients

1 cup quinoa, rinsed
1/2 teaspoon salt
1 red bell pepper
1 carrot, peeled and grated
1 English cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
1/4 cup freshly chopped cilantro
2 tablespoons chopped of fresh mint or 2 tablespoons chopped fresh basil
1/4 cup freshly squeezed lime juice, from 3 to 4 limes
2 1/2 teaspoons asian fish sauce
1 1/8 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon red pepper flakes

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Web Jul 29, 2020 Instructions. Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to …
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Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
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Thai Quinoa Salad With Fresh Herbs And Lime Vinaigrette Recipes

THAI QUINOA SALAD RECIPE BY TASTY

Here's what you need: water, vegetable stock, quinoa, carrots, red bell pepper, cucumber, red cabbage, small red onion, edamame, green onion, crushed peanut, water, sesame oil, soy sauce, ginger, olive oil, honey, peanut butter

THAI QUINOA SALAD WITH FRESH HERBS AND LIME VINAIGRETTE

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