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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Quinoa Salad Recipe

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This recipe for Thai Quinoa Salad is from The Anderson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD
1 cup quinoa
2 c grated carrots
2 c thinly sliced purple cabbage
3 green onions sliced
1 cup packed mint leaves, chopped
1 cup packed basil leaves, chopped
1 jalapeno, seeds removed, chopped
1/2 c roasted peanuts, chopped

DRESSING
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon fish sauce
Directions:
Directions:
Cook quinoa in a medium saucepan over high heat with 1/2 cups water. Bring to a boil and reduce the heat to low and simmer, covered for 15 minutes or until all the water has been absorbed. Transfer quinoa to a large salad bowl, fluff with a fork and set aside to cool.
For dressing, put the olive oil, lime juice, soy sauce, honey and fish sauce in a glass jar or bowl and stir to combine.
Chop all the salad ingredients, I used a food processor.
Combine into bowl of quinoa and toss together, add dressing and toss again.
Chill for at least one hour.
Salad will stay fresh in airtight container for up to 5 days
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
You can add cooked shrimp or chicken for some protein.

 

 

 

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