(posted by Ashley H.)
I’m always looking for ways to use up my big bag of quinoa that I bought in bulk at Costco a while back. This Thai Quinoa Salad (pg. 190) was a good start.
First, combine all your chopped veggies – red pepper, carrot, cucumber – in a large bowl.
Prepare your quinoa.
6 tablespoons fresh lime juice for your dressing.
Some sugar to sweeten things up.
And some fish sauce. A new ingredient for me. Not too “fishy” tasting at all.
Some red pepper flakes. Note: I used only half the amount the recipe called for as I don’t care for a lot of heat in my food. This dressing was still crazy hot!
Combine veggies, quinoa, and dressing. Gently mix in fresh mint and cilantro.
We served along with Ina’s Asian Grilled Salmon. Delish! Would definitely make again.
Also. . .I sadly lost all of my pictures for the first two salads I attempted from our book. They were both worth mentioning though. The Lentil Salad with Maple-Balsamic Vinaigrette (pg. 179) was amazing. Like Kelli said in one of her posts, I wish I would have doubled the recipe so I could have had leftovers for lunch all week. The raisins along with the hint of maple syrup in the dressing made it just a little sweet, and the walnuts gave it a yummy crunch. I also tried the Couscous Salad with Roasted Vegetables (pg. 151) which was also really good.
So far, the most important thing I am discovering from this cookbook is how EASY and DELICIOUS homemade salad dressings are! I have totally been cursing myself under my breath for all these years of buying store-bought dressings loaded with chemicals and preservatives!!
Would definitely make all three of these salads again!