We love asian food! Unfortunately for those with nut allergies like us, you have to be VERY CAREFUL with asian foods. I personally do not purchase food products from Asia because I am wary of food allergens (nuts in particular) in Asian products. This makes things tricky for us but we CAN still enjoy all the flavours of Asia safely by making things ourselves. I will continue to share my faves including garam masala, wonton soup, curry paste and other asian recipes in upcoming posts. This thai quinoa salad is adapted to be allergy-safe from a recipe at onceuponachef.com – It was a hit at Kate’s birthday and grad party this year. I hope you enjoy it too!
- 2 cups Quinoa, rinsed
- 1 tsp fresh ground sea salt
- 2 red peppers, cored, seeded and diced
- 2 carrots, peeled and grated
- 2 English Cucumbers, peeled, seeded (cut the cucumber in half length wise and use a spoon to scrape out the seeds), then diced
- 6-8 strands of chives snipped with scissors into little snippets
- 1/2 cup chopped cilantro
For the Dressing:
- 1/2 cup fresh squeezed lime juice (approx. 7-8 limes)
- 5 tsps organic soy sauce (I use Kikkoman USA brand -contact them to inquire about allergens if unsure)
- 3 tbsps vegetable oil
- 4 tbsps sugar
- 1/2 tsp crushed red pepper flakes* (optional – use less or omit if you don’t want the spice)
- Prepare quinoa according to package directions. Transfer to a serving bowl and set aside to cool. Place in the fridge if want to cool it down faster.
- In the meantime, prepare your dressing by combining dressing ingredients and whisking until sugar is dissolved. Set aside.
- Once quinoa is cool you can add your diced peppers, grated carrot, chives, cucumbers, chopped cilantro and dressing. Toss to coat. Add fresh ground pepper and sea-salt to taste.
- Store in the fridge until ready to serve. This salad keeps very well in the fridge and can last for several days …if you can keep it that long! It’s delicious!