Thai Quinoa Power Salad

Ingredients

1 cup quinoa

1 red bell pepper, chopped

1 carrot, peeled and shredded

1 cucumber, chopped

1 cup frozen edamame, thawed

6 green onions, chopped

1-2 cups shredded red cabbage

4 teaspoons fish sauce

3 limes, juiced

2 tablespoons sugar

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

pinch of red pepper flakes

½ cup chopped peanuts

½ cup chopped cilantro

¼ cup chopped basil

Directions

Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.

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