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Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

Jennifer Segal, recipe adapted from Raising the Salad Bar by Catherine Walthers
  • 30 minutes
  • Serves 2

INGREDIENTS

1

Carrot

1/4 cup

Cilantro

1

English cucumber

2 tbsp

Mint or basil, fresh

1

Red bell pepper

2

Scallions

2 1/2 tsp

Fish sauce, Asian

1/4 cup

Lime juice, freshly squeezed

1 cup

Quinoa

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

2 tbsp

Sugar

1 1/2 tbsp

Vegetable oil

1 person Recommend This Recipe