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Ingredients

  • Serves 2 people

  • ¼ cup tri colour quinoa

  • 1 cup shredded red cabbage

  • ½ cup shredded carrot

  • 2 stalks spring onions (sliced 1 ½ inch)

  • ¼ cup diced yellow capsicum

  • 1 stalk coriander leaves (chopped)

  • sauce:

    1 clove garlic (minced)

  • 1 chilli padi (minced)

  • 2 tsp fish sauce

  • 2 tbsp lime juice

  • 1 tbsp water

  • 2 tbsp palm sugar

  • garnish:

    toasted peanuts

  • sliced chilli padi

  • coriander leaves

  • lime wedge
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Recipe Courtesy of
Asian Food Network

Zesty Thai Style Tri-Colored Quinoa salad

What happens when you combine the superfood of the West with the fresh flavours of the East? The answer is this Thai Style Tri-Coloured Quinoa Salad, a dish that is not just healthy but satisfies your taste buds and fills your belly. If you need further convincing, this salad is really easy to put together, making it perfect for a snack or even a workday meal.
Healthy
Healthy
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
Healthy
Healthy
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 3 steps
  • 16 Ingredients
  • Easy
  • 3 steps
  • 16 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Boil Quinoa

    • Boil 2 cups of water with pinch of salt.
    • Rinse quinoa with a strainerand add to the boiling water.
    • Leave to cook till quinoa expand and absorb the water about 10 to 12 mins.
    • Turn heat off, drained quinoa and set aside to cool.

  2. Make sauce

    • Mix all the ingredients for sauce.
    • In a platter, placecooked quinoa and arrange red cabbage, carrots, spring onions and capsicum.
    Make sauce

  3. Mix quinoa and sauce

    • Toss with sauce
    Mix quinoa and sauce

Plate and Serve!

Garnish and served immediately

Plate and Serve!
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Ingredients
  • Serves 2 people

  • ¼ cup tri colour quinoa

  • 1 cup shredded red cabbage

  • ½ cup shredded carrot

  • 2 stalks spring onions (sliced 1 ½ inch)

  • ¼ cup diced yellow capsicum

  • 1 stalk coriander leaves (chopped)

  • sauce:

    1 clove garlic (minced)

  • 1 chilli padi (minced)

  • 2 tsp fish sauce

  • 2 tbsp lime juice

  • 1 tbsp water

  • 2 tbsp palm sugar

  • garnish:

    toasted peanuts

  • sliced chilli padi

  • coriander leaves

  • lime wedge

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