Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

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.