Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Serves 2 as main course, 4 as side salad
1 cup quinoa, rinsed
1 carrot, peeled and grated
1 red bell pepper, cut into bite-sized strips
1 cucumber, peeled, seeded, and diced
2 scallions, white and green parts, finely sliced
1/4 cup cilantro, chopped
2 tablespoons Thai basil, chopped
1/3 cup freshly squeezed lime juice
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon maple syrup
1/2—3/4 teaspoon chili powder
1/2 teaspoon powdered ginger
1/2 curry powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Add quinoa and 1-2/3 cups water to a medium saucepan. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes, until the water is absorbed. Transfer to a serving bowl and let cool.
To make the dressing, combine all ingredients in a medium bowl. Whisk. Taste. Adjust seasonings.
Once the quinoa is cool, add vegetables, fresh herbs, and dressing. Toss well, taste, and adjust seasonings if necessary. Chill until ready to serve. Will keep several days, refrigerated.