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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Quinoa Salad Recipe

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This recipe for Thai Quinoa Salad, by , is from The Anderson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lila Anderson

Category:
Category:

Ingredients:  
Ingredients:  
SALAD
1 cup quinoa
2 c grated carrots
2 c thinly sliced purple cabbage
3 green onions sliced
1 cup packed mint leaves, chopped
1 cup packed basil leaves, chopped
1 jalapeno, seeds removed, chopped
1/2 c roasted peanuts, chopped

DRESSING
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon fish sauce

Directions:
Directions:
Cook quinoa in a medium saucepan over high heat with 1/2 cups water. Bring to a boil and reduce the heat to low and simmer, covered for 15 minutes or until all the water has been absorbed. Transfer quinoa to a large salad bowl, fluff with a fork and set aside to cool.
For dressing, put the olive oil, lime juice, soy sauce, honey and fish sauce in a glass jar or bowl and stir to combine.
Chop all the salad ingredients, I used a food processor.
Combine into bowl of quinoa and toss together, add dressing and toss again.
Chill for at least one hour.
Salad will stay fresh in airtight container for up to 5 days

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
You can add cooked shrimp or chicken for some protein.

 

 

 

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