Thai Quinoa Salad
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
INGREDIENTS
1 cup quinoa, white, red, black or tricolor
½ cup unsweetened coconut milk
½ cup water
Pinch of salt
2 Tbsp. coconut amino
1 Tbsp. lime juice
Salt to taste
Red onion, thinly sliced
Cilantro, finely minced
Thai basil, finely minced
Peanuts, crushed, ensure unsalted!
Pink pepper corns, crushed
Lime wedges
DIRECTIONS
Place quinoa, unsweetened coconut milk, water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover saucepan and cook quinoa for 15 minutes. Remove saucepan from heat, keeping quinoa covered for 5 additional minutes to absorb remaining liquid. Fluff quinoa gently with a fork, set aside to cool slightly.
In a small bowl whisk together coconut aminos, lime juice, season to taste with salt if needed.
In a large bowl add quinoa and coconut amino/juice mixture, toss to coat.
On a serving platter arrange in layers quinoa, red onion slices, minced cilantro and Thai basil, crushed macadamia nuts and pink peppercorns. Serve with lime wedges.
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