Quinoa with crisp garden vegetables tossed with mint, cilantro and a light lime dressing.This salad makes an excellent pairing for Shrimp Brochettes with Asian Glaze https://catherinechristiano.com/2019/05/27/shrimp-brochettes-with-asian-glaze/ . Also pairs well with shrimp, crab or lobster.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 190.
Course: Gluten Free, Side Dishes - Grains - Rice - Stuffing, Side Dishes - Salads, Vegetarian
Servings: 8servings
Author: Catherine Christiano
Ingredients
1cupquinoarinsed
1red bell peppercored and cut into very thin strips
1carrotpeeled and shredded or julienned into small strips
1smallcucumberpeeled, seeded and 1/2" diced
1/3cupchopped fresh mint
1/2cupchopped fresh cilantro
Dressing
6tablespoonsfresh lime juicefrom about 2 limes
1tablespoonsugar
1tablespoonAsian fish sauceSubstitute for vegetarian and check for Gluten Free.
1/2teaspoonred pepper flakes
Instructions
In a 1-1/2-quart saucepan, add quinoa and 1-1/2 cups water. Bring to a boil, reduce heat to low, cover, and simmer 13 - 15 minutes, until water is absorbed. Turn off heat, let sit 5 additional minutes, then remove from heat to completely cool. Meanwhile prepare remaining salad ingredients.
In large serving bowl, combine cooled quinoa, red pepper, carrot, and cucumber. Toss to combine.
In small bowl, whisk together dressing ingredients until sugar is dissolved.
Add dressing to salad, toss. Gently mix in mint and cilantro. Add dressing only to portion of salad that you anticipate serving. Store dressing and extra salad separately in refrigerator.
Notes
If you don't have Asian fish sauce on hand, substitute with Light Soy Sauce.