Thai Quinoa Salad

Loads of fresh summer season produce is piled on pinnacle of fluffy fragrant quinoa. A simple Thai French dressing is fabricated from sesame oil, lime juice, fish sauce, ginger, and garlic. simply throw it all together and toss!

Ingredients

For the Salad:

1 cup dried quinoa
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup shredded red cabbage
1 cup thinly sliced red bell pepper
1 cup salted cashews
1/2 cup chopped scallions
1/2 cup chopped cilantro

For the Dressing:

3 tablespoons sesame oil
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon honey
1 tablespoon fresh shredded ginger
1 clove garlic, minced

Instructions

Place the quinoa in a medium sauce pot. Add 2 cups of water, cover, and bring to a boil. Once the water boils, stir the quinoa. Cover again and simmer until the water is absorbed and the spirals start to separate from the seeds, about 15 minutes. Then remove from heat and let the quinoa steam in the pot for another 10 minutes. Remove the lid and fluff with a fork.
Meanwhile whisk all the dressing ingredients in a small bowl. Slice all the vegetables.
Once the quinoa has cooled a little, add all the veggies and toss the salad with the dressing. Serve immediately, or cover and refrigerate until ready to serve.