Thai Quinoa Salad a cure for the cold weather blues
Despite nighttime temperatures that still dip into the 40s, I'm moving on to summer, at least when it comes to food.
Truth be told, my summer clothes still linger in the cedar closet, I'm wearing socks as I write and I remain hesitant about putting my pepper plants in the ground. But never mind all that. It's time for salad!
I need something crunchy, something resilient, something I can eat by the bowlful that will fill me up but won't weigh me down. I'm not talking about an anemic pile of romaine, some shriveled grape tomatoes and a couple of dried out red onion slices. I'm talking about fresh, juicy vegetables in a tart, tangy dressing. I'm talking about fuel for the body and spirit.
I really like this salad from the blog Foodiecrush by Heidi Larson, a massive machine of a food blog with sponsors, merchandise and hundreds of recipes. This one, Thai Quinoa Salad, is a delicious, crunchy celebration of all kinds of vegetables that are available year-round. But once the local harvest begins, you could substitute in some fresher alternatives. Swap some chopped, fresh snap peas or green beans for the edamame, use chopped zucchini instead of shredded carrot, or add some fresh corn just because you can.
The dressing is light, tart and sweet, and it doesn't overwhelm the delicate flavors of the vegetables. But when you buy limes, remember to choose ones that are heavy for their size to ensure their juiciness.
As to the quinoa, if you've never tried it, now is the time. Pronounced keen-wah, it isn't a grain. It's a seed. Basically, you cook it quickly, about 15 minutes, it until the seeds soften and pop open. A little white curl, the germ of the kernel, appears poking out of each one. When it's done, just fluff it with a fork and serve it as you would rice or couscous. In terms of flavor, I prefer red quinoa, which to me has a more neutral presence than the white, which can taste rather grassy.
It's very important to rinse the quinoa thoroughly before you cook it. I stir it around in a bowl of cool water three or four times, changing the water between rinses. This eliminates the natural, bitter coating the plant provides for itself to ward off pests.
Quinoa is packed with protein, antioxidants and even anti-inflammatory compounds, but don't make this salad because it's good for you. Make it because it's delicious.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.
Thai Quinoa Salad
Serves 8
1 cup quinoa
1 red bell pepper, chopped
1 carrot, peeled and shredded
1 cucumber, chopped (I removed the seeds)
1 cup shelled edamame, thawed if frozen
6 scallions, chopped
1-2 cups shredded red cabbage (I used more)
4 teaspoons fish sauce
3 limes, juiced
2 tablespoons sugar (or agave syrup or maple syrup)
1 tablespoon vegetable oil (I used olive)
1 teaspoon sesame oil
1 tablespoon freshly grated ginger
Pinch of red pepper flakes (more)
½ cup chopped peanuts (salted)
½ cup chopped cilantro (I used parsley)
¼ cup chopped basil (I didn't have enough so I used a bulb of fennel, quartered and sliced)
Thoroughly rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
Put the quinoa and vegetables into a large bowl. In a small bowl, whisk the fish sauce, lime juice, sugar, vegetable and sesame oils, ginger and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and adjust seasonings to your liking. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle on the cilantro, basil and peanuts and stir lightly.
Serve immediately or refrigerate for up to one day.
Original recipe via Pinterest from Foodiecrush.
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