Thai Quinoa Salad With Fresh Herbs And Lime Vinaigrette Recipes

Steps:

• Add quinoa, salt, and 1 2/3 c water to a medium saucepan. Bring to a boil and then reduce to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked.
• You'll know it's done when the tails sprout from the grains. 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.
• Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing.
• Toss well and then taste to adjust seasoning with more salt, sugar, and lime juice if necessary. (I preferred more lime and red pepper). Chill in the refrigerator until ready to serve.
• This salad keeps well for several days in the fridge.

Steps:

• Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
• Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
• In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
• Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.