Quinoa and Vegetable Salad
(serves 1, but can easily be scaled up as needed)
1/4 cup dry quinoa
1 clove garlic, grated
2 tablespoons lime juice
1 teaspoon Kosher salt
1 bell pepper, finely diced (or 1 large slice each of red, yellow, green)
1/4 cup minced red onion
1 carrot, peeled and julienned
1/2 lb broccoli florets, cut small
1 Thai birds eye chile, seeded and minced
5 or 6 mint leaves, minced
(optional: sriracha for serving)
Put quinoa and 1/2 cup water in a small pot. Bring to a boil, then reduce to a low simmer for 10 minutes, until water is absorbed and quinoa is fluffy. Remove from heat and add grated garlic, lime juice and salt. Set aside.
Add the bell pepper, onion, carrot, broccoli, chile and mint to a large serving bowl. Add the quinoa mixture and toss to combine.
Serve immediately with sriracha on top, if desired.
Very simple recipe, but one that was so unexpectedly delicious, I wanted to save it here to make sure I could replicate it exactly in the future.
When I make quinoa salad, it’s almost always a variation of this one with tomatoes and corn and scallions and cumin and sometimes I add black beans… but tonight’s was a total departure from that, more Thai salad influenced, and it was reeeeally really good. Like, I could eat this every week for multiple lunches good. Which I will.