Recipe: Veggie Quinoa Salad

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Lately I’ve been trying to find more vegetarian or vegan recipes to make at home. We haven’t cut meat completely, we still eat fish a few times a week and occasionally get chicken when out to eat, but we don’t have it at home and I found that most of my recipes had either chicken or turkey as a main ingredient so I’ve been scouring the internet to find great recipes that make everybody in the family happy.

So I came across this really delicious Thai Quinoa Salad on Foodie Crush the other day and knew from the flavor profile that we’d all LOVE it. I’m linking the original which you should ABSOLUTELY try but there are a few things I had to change because Ben can’t have onions and I can’t have cabbage. So here is my version:

1 cup uncooked quinoa
2 cups veggie stock (to cook quinoa)
1 red bell pepper, chopped
2 carrots, peeled and shredded (I use a mandoline for this)
1 cucumber, de-seeded and peeled
1 cup edamame
½ cup chopped peanuts
½ cup chopped cilantro
¼ cup chopped basil
1 whole avocado, chopped

4 teaspoons fish sauce (my cousin told me you can get vegan fish sauce which will make this a completely vegan recipe)
3 limes, juiced
2 tablespoons sugar
1 tablespoon olive oil
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
pinch of red pepper flakes

Cook quinoa in veggie stock according to package and let cool. Add all the other salad ingredients and stir. Combine sauce ingredients in a bowl and mix well. Add to salad, stir. EAT! Tastes better when it has some time to sit and cool first and even better the next day.

I double the recipe and we have it as a main dish but it would also make an excellent side dish.

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