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Thai quinoa salad with fresh herbs and lime vinaigrette recipe

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

6 servings

If lettuce isn't your thing, try this fresh salad that goes without the green stuff.

Ingredients

  • 1 cup quinoa, rinsed and cooked
  • ¼ cup freshly chopped basil (optional)
  • 1 carrot, peeled and grated
  • 1 English cucumber, seeded and diced
  • 2 scallions, white and green parts, finely sliced
  • 1 red bell pepper, cut into bite-sized strips

For the dressing: 

  • 2½ teaspoons Asian fish sauce
  • 1½ tablespoons vegetable or canola oil
  • 2 tablespoons sugar
  • 1¼ teaspoon crushed red pepper flakes
  • ¼ cup freshly squeezed lime juice, from 1 – 2 limes

Cook

Rinse and cook quinoa according to package directions. Transfer to bowl, and cool in the refrigerator. Combine dressing ingredients in a small bowl. Whisk until sugar is dissolved. Once the quinoa is cool, add the remaining ingredients and toss well.

Serve

Chill in the refrigerator until ready to serve. 

Printed with permission: Onceuponachef.com External Site

Photography by Bill Nellans

Food styling by Jennifer Nellans

Nutrition Per Serving

  • 181 calories
  • 7g fat (1g saturated fat)
  • 0mg cholesterol
  • 204mg sodium
  • 28g carbohydrate
  • 7g sugar
  • 4g fiber
  • 5g protein