Quinoa With Thai Dressing

This recipe is extremely versatile. It can be served as a main dish salad for lunch over romaine hearts, as a snack in the middle of the afternoon or as a side to grilled steak or chicken. You can add any veggies you like to it. I sometimes throw in some leftover shredded chicken. Get creative!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup quinoa
• 2  cups water
• 1⁄4 cup fresh lime juice
• 1  tablespoon fresh lime juice
• 1⁄3 cup cilantro, loosely packed
• 1  tablespoon Thai fish sauce
• 6  garlic cloves
• 2 -3  small  Thai red chili peppers or 2 -3  small serrano chilies
• 1  tablespoon raw sugar or 1  teaspoon honey
• 1⁄4 cup olive oil
• 3  scallions, sliced diagonally

Directions

1. Put the quinoa and water in a small saucepan and bring to a boil. As soon as it comes to boil, lower the heat to a simmer and cover. Cook for 10-15 mins or until all of the water is absorbed.
2. Combine the rest of the ingredients except for the olive oil and scallions in a food processor and blend until its smooth. Add the olive oil in a thin stream with the food processor on to create an emulsified dressing.
3. Fluff the quinoa with a fork and put it in a mixing bowl. Stir in the scallions.
4. Add any of the following ingredients that you like: lightly steamed; broccoli, spinach, peas, edamame, green beans or cauliflower. Llightly steamed or grilled; yellow squash, zucchini, bell peppers, or corn. Baked or grilled steak, shrimp or chicken.
5. Stir your preferred ingredients into the quinoa and dress with the thai dressing. Stir everything together and refrigerate for at least 1/2hr hour or up to 3 days.