Quinoa Salad Two Ways
Ingredients
Salad
- 1 cup water
- 1 cup vegetable stock
- 1 cup quinoa
- 2 carrots
- 1 red bell pepper
- 1 cucumber
- 1 cup red cabbage
- 1/2 small red onion, diced
- 1/2 cup edamame
- green onion, to serve
- 1/2 cup crushed peanut, to serve
Dressing
- 1/2 cup water
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp ginger
- 2 tsp olive oil
- 1/4 cup peanut butter
Southwestern components
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 jalapeño
- 15 oz black beans
- 15 oz corn
- 3 roma tomatoes
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 avocado
- 1 lime
- fresh cilantro, to garnish
Preparation
Cook the quinoa in the specified liquid according to package instructions or until fluffy
For the Thai version, chop the vegetables and prepare the dressing by whisking together the ingredients. Combine all salad components and toss with dressing
For the Southwestern version, sauté garlic and jalapeño in vegetable oil until fragrant. Add black beans, corn, tomatoes, cooked quinoa, and spices, cooking until heated through. Garnish with avocado, lime, and cilantro
Serve cold or at room temperature
