THAI RAINBOW QUINOA SALAD

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Asian|Salad|Sides|Vegan|Vegetarian

Ingredients

The Salad:

1 cup raw quinoa

2 ¼ cups vegetable stock (or chicken)

1 cup carrots, diced

1 cup red bell pepper, diced

1 cup English cucumber, diced

1 cup frozen corn, thawed

1 cup edamame beans

1 cup pistachios, shelled

2 cups pea pods, blanched in boiling water for 1 minute

½ cup scallions, chopped

½ cup fresh cilantro leaves, chopped

½ cup wasabi peas, crushed with a potato masher

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon sesame seeds

The Dressing:

2 cloves garlic, peeled and minced

2 teaspoons fresh ginger root, minced

2 tablespoons olive oil

¼ cup soy sauce

2 ½ tablespoons smooth peanut butter

2 ½ tablespoons Hellmann’s Light Mayonnaise (or vegan)

2 tablespoons honey

2 tablespoons rice wine vinegar

1 tablespoon wasabi cream

1 ½ tablespoons mirin

1 teaspoon sesame oil

Instructions

Combine the quinoa and stock in a large saucepan and bring to a boil. Cover and reduce to a simmer for 15-20 minutes until all of the moisture is absorbed and the germ pops out of the grains. Let rest for 10-15 minutes which will make it fluffy.

Combine the quinoa with all of the other salad ingredients in a large bowl.

Combine the dressing ingredients in a small bowl and whisk vigorously until smooth and emulsified. Add the dressing to the salad and toss until everything is coated.

Garnish with more sesame and cilantro leaves.