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

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.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
16 Ingredients

Difficulty: Easy
Steps: 3 steps
16 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

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.

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

Mix quinoa and sauce
- Toss with sauce

Plate and Serve!

Garnish and served immediately

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Name: Zesty Thai Style Tri-Colored Quinoa salad
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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

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

Nutrition

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