Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette. This vibrant and fresh Thai Quinoa Salad is adapted from one of my favorite cookbooks, Raising the Salad Bar by Catherine Walthers. It’s a healthy eater’s dream: flavorful, chock- full of protein and veggies, satisfying and low in fat. I usually make it as a light lunch, but you can also serve it alongside other Asian dishes for dinner or make it a meal in itself by adding cooked shrimp, crab or lobster. The ingredients are pretty straightforward. Quinoa (pronounced keen- wah) has become mainstream in the past few years and is available at most large supermarkets. It’s a high protein seed that has a fluffy, slightly crunchy texture.

It looks like couscous and is eaten like a grain, but it’s actually a cousin of spinach, Swiss chard, and other leafy greens. Fish sauce is also fairly easy to find. Most large supermarkets carry it in the Asian section and you can always find it at Whole Foods or Asian markets. It’s a dark, pungent liquid used in Southeast Asian cooking. Contrary to what you might expect, it doesn’t add a “fishy” taste to foods at all, but rather a salty, savory flavor. If possible, buy a brand imported from Thailand or Vietnam. And don’t worry about buying a large bottle — it keeps forever. Begin by cooking the quinoa.

The key to success is not following the package instructions, which always call for too much liquid and result in mushy quinoa. The ideal ratio is 1 cup of quinoa to 1- 2/3 cups of liquid. Simply combine the water, salt and quinoa is a pan and bring to a boil. Turn the heat down to a simmer, cover the pan and cook until the quinoa is done, about 1. You’ll know it’s done when the little white “tails” sprout from the grains. While the quinoa cooks, prepare the vegetables. For the cucumbers, I like to use English (or hothouse) cucumbers because the skin is edible and you don’t need to peel them.

They’re sometimes called seedless cucumbers but you still need to seed them, otherwise they’ll make your salad watery. Slice the red pepper into bite- sized pieces, thinly slice the scallions and shred the carrot. Next, make the dressing by combining the fresh lime juice (no bottled stuff!), sugar, vegetable oil, red pepper flakes and fish sauce in a small bowl. Chicken Salad Recipe With Cranberries there.

Whisk until the sugar is dissolved. Combine the quinoa with the dressing, vegetables and fresh herbs. Toss, serve and enjoy!

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette. Ingredients. For the Salad. English cucumber, seeded and diced. For the Dressing. Asian fish sauce.

Instructions. Add quinoa, salt and 1- 2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 1. You'll know it is done when the little "tails" sprout from the grains. If necessary add 1- 2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator. In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

TESTED & PERFECTED RECIPE- This quinoa salad is a healthy eater's dream: flavorful, full of protein and veggies and with a lime cilantro vinaigrette.

This chart graphically details the %DV that a serving of Quinoa provides for each of the nutrients of which it is a good, very good, or excellent source according to. High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 31 delicious recipes for. The shelf time of quinoa is dependent on a number of factors, like whether it is completely cooked or not and how it has been stored. Quinoa is in fact a seed. This protein-packed grain looks a bit like couscous, is as versatile as rice, and tastes delicious on its own or in these quinoa recipes.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve.

These cheesy quinoa bites are easy to make and a delicious way to repurpose leftover quinoa into a fun lunch! Plus some lunch box printables included. Hi, I just googles quinoa and found that in comparison to rice, it is higher in calorie, carbs, fat and fiber. High fiber levels are good, and i’m guessing that the. A complete protein and fantastic wheat-free alternative, the demand for quinoa has risen sharply in recent years. Nutritionist Jo Lewin shares recipes, cooking tips.

This salad keeps well for several days in the fridge. Nutrition Information. Powered by Per serving (4 servings)Calories: 2. Fat: 8g. Saturated fat: 1g. Carbohydrates: 4. Sugar: 1. 0g. Fiber: 5g.

Protein: 7g Sodium: 6. Cholesterol: 0mg. Hungry for ? Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

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Quinoa Fried "Rice" - Cooking for Keeps. This Quinoa Fried “Rice” is a healthy take on everyone’s favorite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original! I’ve wanted to share this recipe for a while, but thought I might be overloading you with too many healthy recipes – and if you’re anything like me, you can’t eat super healthy everyday.

So after a slightly indulgent intermission of vegetarian but not- super- healthy- for- you baked rigatoni, I thought it would be a good idea to balance life out with something you can feel really good about eating. It is all about balance after all, right? I thought I had this brilliant one- of- a- kind idea to use quinoa instead of white rice to make fried rice, but after a little perusing through Foodgawker, I realized that I wasn’t the first person to come up with this idea. Hate when that happens. But I pushed on, and decided to share anyways. With all the awesome food blogs out there in the realm of the internet, there are bound to be a couple of repeat ideas – and you know what?

I’m ok with that. I’m a big fan of fried rice, and am actually super picky about it, and I can say without hesitation, that this version is every bit as delicious as the original. The key is to make sure you use leftover, cool quinoa. For some reason, when you used freshly cooked quinoa, it has a tendency to get sort of mushy, and the individual particles of quinoa don’t separate like they do in the traditional version of fried rice. Starting with cooled quinoa allows each grain to “fry” and soak up all the sauce to mimic rice a little bit more. The great thing about this, is it’s also totally customizable.

If you want to add chicken, go for it. Shrimp? Go ahead. I tend to stick with a classic combination of onion, garlic, peas, carrots and scrambled egg, but occasionally I’ll throw in some crispy water chestnuts, baby corn or snow peas in the mix. Pair this scrumptious fried rice with some spicy general tso’s chicken, this healthy slow- cooker orange chicken, or throw in some sautéed shrimp or chicken for a nice little lunch or dinner on its own.

Serve Quinoa Fried Rice with some of these classic Chinese favorites! Quinoa Fried Rice. Author: Nicole- Cooking for Keeps. Sauce: 1 ½ tablespoons teriyaki sauce.

Rinse quinoa a few times in cold water. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt. Simmer for 1. 5- 2. Remove from heat and let set for five minutes or so. Fluff with a fork.

Cool and store in the fridge, preferably overnight. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes.

Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir- fry about two minutes. Add sauce and stir- fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.