Photo by Bill Nellans
Salads don’t always have to feature lettuce. Try this quinoa-based salad for a change.
1 cup quinoa, rinsed and cooked
¼ cup freshly chopped basil (optional)
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
1 red bell pepper, cut into bite-sized strips
FOR THE DRESSING:
2½ teaspoons Asian fish sauce
1½ tablespoons vegetable or canola oil
2 tablespoons sugar
1¼ teaspoon crushed red pepper flakes
¼ cup freshly squeezed lime juice, from 1 – 2 limes
Rinse and cook quinoa according to package directions. Transfer to bowl, and cool in the refrigerator. Combine dressing ingredients in a small bowl. Whisk until sugar is dissolved. Once the quinoa is cool, add the remaining ingredients and toss well. Chill in the refrigerator until ready to serve.