Thai Quinoa Salad With Fresh Herbs and Lime Vinaigrette

I added way more cilantro than it calls for and skipped the salt with the quinoa, and I used olive oil instead of vegetable oil in the dressing. I also added way more crushed red peppers, and I ended up adding some extra lemon and lime because the sugar in the dressing was way too sweet to me. Next time I may omit or seriously reduce the sugar. Otherwise, this is good stuff. Recipe courtesy of Jennifer Segal, adapted from Raising the Salad Bar by Catherine Walthers.

• Ready In: 35 mins
• Serves: 4

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

Directions

1. 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.
2. You'll know it's done when the tails sprout from the grains. Transfer to a serving bowl and let cool in the refrigerator.
3. 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.
4. Whisk until the sugar is dissolved.
5. Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing.
6. 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.
7. This salad keeps well for several days in the fridge.