Thai Quinoa Salad

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


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.