Yield: 5 cups salad

My students made this in the grains unit and our customers loved it. It makes enough to bring to a pot luck or to serve as a side dish with Thai food.

Dressing Ingredients

1/4 Cup honey
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 Tbsp rice vinegar
2 Tbsp fresh lime juice (about 3 limes)
1 Tbsp fish sauce
2 cloves garlic, minced
1 Tbsp Siracha hot sauce
2 tsp sesame oil
1/2 Tbsp fresh ginger, zested
1/2 Tbsp fine diced shallots

Dressing Directions

1. Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds.
2. Transfer to a bowl and set aside.

Salad Ingredients

3/4 cup dry quinoa
1 1/2 cups water
1 1/2 cups shredded red cabbage
1 cup carrots julienned
4 oz bean sprouts
1 cup cucumber julienned

Optional veggies to add-ins:

• Snap peas - cut on a bias
• 2 green onions chopped
• 1/2 cup dry roasted peanuts, chopped (unsalted)
• 1/2 cup fresh cilantro, long stems removed

Optional protein add-ins:

• cooked chicken, pork, shrimp, marinated tofu or scrambled eggs

Salad Directions

1. Place quinoa in a frying pan and toast over medium heat for about 5 minutes stirring occasionally. This will make light popping sounds. You want this sound for about a minute of two. This gets rid of the bitterness and adds a nice roasted flavour.
2. Rinse the quinoa in a fine mesh sieve, then place in a pot with fresh water and bring to a boil. Once boiled reduce to to a simmer, cover and cook for 10 minutes. Remove from the heat and let stand for an additional 10 minutes then fluff and leave with the lid off.
3. Once quinoa is cooled begin layering the salad with the quinoa on the bottom.