Thai quinoa salad
It’s no secret: I love quinoa. Contrary to popular belief, it’s not a grain, but the seed of a plant in the same family as beets and spinach. Quinoa is gluten-free and made up of 70% carbohydrates, 15% protein, fibre, minerals, and almost no fat.
Raw quinoa is coated with saponin, which gives it a bitter taste. That’s why you need to rinse quinoa thoroughly before cooking it. You’ll know it’s properly rinsed when it stops foaming under running water.
Bon appétit!
Particularities
- ServesServes 4–6
- Prep time15 min
- Cook time20 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 cup quinoa, rinsed and drained (I like to use a mix of two colours)
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onion, chopped
- 1/4 cup cucumber, finely diced
- 1/4 cup red onion, minced
- 1/2 cup edamame (found in the frozen foods aisle)
- 1 cup red cabbage, chopped
For the dressing
- 1/4 cup soy butter
- 1/2 tablespoon ginger, freshly grated (sometimes I use more)
- 1 clove garlic, finely chopped
- 1 tablespoon soy sauce
- Juice of 1/2 lemon
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1/4 cup water
- Salt and pepper
Steps
- Place the edamame in a bowl and thaw at room temperature.
- Rinse the quinoa thoroughly under cold water until the foam disappears.
- In a pot, bring the water and quinoa to a boil.
- Reduce heat and let simmer for 15 minutes or until the quinoa has completely absorbed the water. Transfer to a salad bowl.
- In a bowl, combine all the dressing ingredients and mix well.
- Add the remaining ingredients to the salad bowl and pour in the dressing. Stir well. Adjust the seasoning and enjoy!
Recipe published on August 19, 2018
