Ingredients
1cupquinoa,rinsed or pre-washed
½tspsalt
1red bell pepper,cut into bite-sized strips
1carrot,peeled and grated
1English cucumber,seeded and diced
2scallions,white and green parts, finely sliced
¼cupfreshly chopped cilantro
2tbspfresh chopped mint,or basil (optional)
¼cupfreshly squeezed lime juice
2½tspAsian fish sauce
1½tbspvegetable oil
2tbspsugar
¼tspcrushed red pepper flakes
Preparation
Add quinoa, salt and 1⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. It is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.)
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, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary.
Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
