Quinoa Salad with Veggies
Quinoa Salad with Veggies
- 1 cup tri-color quinoa
- 1-2/3 cup chicken or veggie broth
- 2 teaspoon salt
- 1 tablespoons extra-virgin olive oil
- 1 english cucumber or 2-3 persian cucumbers, sliced
- 1 medium mango, diced
- 1 red bell pepper, cored and chopped
- ½ cup sliced green onions
- 1 avocado (semi-firm but ripe),
- sliced or diced
- 1 watermelon radish, sliced
- ½ cup grape tomatoes, halved
- handful of fresh basil, mint and/or dill
- 1/4 cup fresh lime, juiced
- 2 teaspoons fish sauce
- 1-1/2 tablespoons vegetable oil
- 2 tablespoons sugar
- pinch of crushed red pepper flakes
Add quinoa, salt and 1-2/3 cups broth to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the liquid is absorbed and the quinoa is cooked.
Transfer to a serving bowl and let cool in the refrigerator.
In the meantime, combine 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 in or top with the cucumbers, mango, bell pepper, green onions, avocado, radish and fresh herbs.
Drizzle in dressing and toss.
