Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

Are you ready to elevate your salad game to new heights? Picture this: a bowl brimming with vibrant, crisp vegetables, nutty quinoa, and a zingy lime vinaigrette that dances across your taste buds. This Thai Quinoa Salad is not just a feast for the eyes but a powerhouse of flavor and nutrition. Imagine a dish that combines the satisfying crunch of fresh veggies with the protein-packed goodness of quinoa, all while staying low in fat. It’s a dream come true for anyone seeking a refreshing, healthy meal that doesn’t skimp on taste.

Whether you're searching for a light and energizing lunch or a perfect accompaniment to your favorite Asian-inspired dinner, this salad has you covered. And for those days when you want to turn it into a hearty meal, simply add some succulent cooked shrimp, tender crab, or luxurious lobster. This Thai Quinoa Salad is versatile, satisfying, and guaranteed to keep you coming back for more. Ready to dive into this culinary delight? Let’s get started!

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette Photo By: Once Upon a Chef

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

Recipe from Once Upon a Chef

Servings: 2 as main course, 4 as side salad

Total Time: 30 Minutes

Ingredients

For the Salad

1 cup quinoa, rinsed (or pre-washed)

• ½ teaspoon salt

• 1 red bell pepper, cut into bite-sized strips

• 1 carrot, peeled and grated

• 1 English cucumber, seeded and diced

• 2 scallions, white and green parts, finely sliced

• ¼ cup freshly chopped cilantro

• 2 tablespoons fresh chopped mint or basil (optional)

For the Dressing

• ¼ cup freshly squeezed lime juice, from 3-4 limes

• 2½ teaspoons Asian fish sauce

• 1½ tablespoons vegetable oil

• 2 tablespoons sugar

• ¼ teaspoon crushed red pepper flakes (use less if you don't like heat)

Instructions

1. Add quinoa, salt and 1⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1 to 2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.

2. 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.

3. Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.