Thai Quinoa Salad With Fresh Herbs And Lime Vinaigrette - cooking recipe

Ingredients

1 cup quinoa, rinsed
1/2 teaspoon salt
1 red bell pepper
1 carrot, peeled and grated
1 English cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
1/4 cup freshly chopped cilantro
2 tablespoons chopped of fresh mint or 2 tablespoons chopped fresh basil
For the dressing
1/4 cup freshly squeezed lime juice, from 3 to 4 limes
2 1/2 teaspoons asian fish sauce
1 1/8 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon red pepper flakes

Preparation

Add quinoa, salt, and 1 2/3 c water to a medium saucepan. Bring to a boil and then reduce to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked.
You'll know it's done when the tails sprout from the grains. Transfer to a serving bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar, and crushed red pepper flakes in a medium bowl.
Whisk until the sugar is dissolved.
Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing.
Toss well and then taste to adjust seasoning with more salt, sugar, and lime juice if necessary. (I preferred more lime and red pepper). Chill in the refrigerator until ready to serve.
This salad keeps well for several days in the fridge.