Thai Quinoa Salad

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For those who have only just started to follow this blog, I used to blog over at Trail Mix. It consisted of recipes and a few crafts here and there. I have debated whether to begin posting recipes on this blog because, well, this is my jewelry page...BUT! After talking to a few friends, I realized that people (myself included) like to read blogs that have a variety of topics. And, well, I like pretty jewelry and I like pretty food. So cheers to more blog posts with jewelry updates and fabulous food!

It has been quite some time since I did a recipe post, so bear with me. Since January I have been on a mostly plant based diet. I say mostly because I still enjoy chicken on occasion and a really good steak. 😳 My apologies to the vegetarians and vegans out there. With that said, I am probably 85-90% vegetarian.

Any how, I am always looking for easy lunches that will yield leftovers because 1. It's cost/time efficient and 2. I have a 21 month old. Moms out there, I know you feel me. Well, I happened upon this beautiful salad and it has all of the colors with all of the flavors.

Thai Quinoa Salad 

adapted from Pressure Cooking Today

ingredients 

  • 1 cup quinoa, rinsed
  • 1 1/2 cups water
  • 2 carrots, peeled & shredded
  • 1 cucumber, chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen edamame, thawed
  • 5 green onions, chopped
  • 2 cups shredded red cabbage
  • 1/2 cup toasted almonds

dressing

  • 1 1/2 tablespoons soy sauce
  • 1/4 cup lime juice
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • 1/2 cup peanuts, chopped
  • 2 tablespoons chopped basil

directions

  1. Bring quinoa and water to a boil in a small sauce pot. Cook for around 20 minutes or until quinoa is nice and soft. Remove from pot and place into a large salad bowl. Place in refrigerator to cool.
  2. Add vegetables to the cooled quinoa. In a measuring cup, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil, and red pepper flakes until the sugar has completely dissolved. Add sugar (though I try to avoid a lot of sugar in dressings) or red flakes if you find the dressing to sour or without heat. 
  3. Pour the dressing over the quinoa and vegetables. Stir to combine. Serve in a salad bowl and sprinkle with basil and peanuts (optional). Refrigerate leftovers for up to a day.

I would love to hear feedback on what you want to see here on this blog! Recipes, outfit ideas, etc! Let me know!

 

***If you want to learn about the health benefits of quinoa, check out this link: 7 Health Benefits of Quinoa!***