I've been in the kitchen experimenting with whole grains lately. I had cooked up a batch of quinoa and had it chilled in the fridge. When I decided to make a salad that used the quinoa, I had a real taste for something spicy. Based on what I had on hand, I created this Thai inspired salad. I fear it is probably a little high in both fat and calories, but it makes a high protein meal all by itself. It is also damn good.
Quinoa is an ancient grain originating from South America. It is a staple of South American cuisine and is becoming increasingly popular here in the United States. It is similar to couscous in both its size and its flavor. It is however unique in that it is a complete protein, containing all 8 of the essential amino acids. To cook Quinoa place 1 cup of the grain in 2 cups of salted water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork.
Thai Inspired Quinoa Salad
The Good Stuff
1 batch of quinoa cooked and chilled
4 organic scallions chopped
1 organic carrot grated
1 organic jalapeno pepper seeded and minced
1/3 cup unsalted organic peanuts chopped
Toss together all of the good stuff.
1/4 cup organic extra virgin olive oil
juice of 1 very juicy organic lime
1 tablespoon rice vinegar
2 tablespoons low sodium tamari
4 cloves organic garlic pressed
1 teaspoon chili oil
1 teaspoon ground cumin
1 teaspoon chili paste
Whisk all of the dressing ingredients together until well blended. Pour dressing over the good stuff and gentle toss again. Garnish with fresh cilantro.