Delicious Thai and Southwestern Quinoa Salads
Ingredients
Thai quinoa salad
- 1 cup water(235 mL)
- 1 cup vegetable stock(235 mL)
- 1 cup quinoa(170 g)
- 2 carrots
- 1 red bell pepper
- 1 cucumber
- 1 cup red cabbage(100 g)
- 1/2 small red onion, diced
- 1/2 cup edamame(75 g)
- green onion, to serve
- 1/2 cup crushed peanut(60 g), to serve
Dressing for thai quinoa salad
- 1/2 cup water(120 mL)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp ginger
- 2 tsp olive oil
- 1/4 cup peanut butter(60 g)
Southwestern-style quinoa salad
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 jalapeño
- 15 oz black beans(425 g)
- 15 oz corn(425 g)
- 3 roma tomatoes
- 1 cup quinoa(170 g)
- 2 cups vegetable stock(480 mL)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 avocado
- 1 lime
- fresh cilantro, to garnish
Preparation
For the Thai Quinoa Salad: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with water and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Let it cool.
While the quinoa is cooking, prepare the vegetables: peel and grate the carrots, dice the red bell pepper and cucumber, and thinly slice the red cabbage and red onion.
In a large bowl, combine the cooled quinoa with the prepared vegetables and edamame.
For the dressing: In a small bowl, whisk together water, sesame oil, soy sauce, ginger, olive oil, and peanut butter until smooth. Pour the dressing over the salad and toss to combine.
Serve the salad garnished with green onions and crushed peanuts.
For the Southwestern-style Quinoa Salad: Heat the vegetable oil in a large skillet over medium heat. Add the garlic and jalapeño, and sauté for 1-2 minutes until fragrant.
Add the black beans, corn, and diced tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally.
Stir in the quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it cool slightly. Dice the avocado and squeeze lime juice over it to prevent browning.
Serve the salad garnished with avocado and fresh cilantro.