When I come to visit Melinda, she's always got a stack of new recipes to try, which encourages me to be creative and try new things. Today we made this lovely salad for lunch.
Quick Thai-Style Quinoa Salad
from Canadian Running Magazine
2 tbsp. grapeseed oil
1/4 cup almond butter
1/4 cup lime juice
2 tbsp. soy sauce
1 tsp. honey
2 tsp. garlic, minced
2 1/2 cups cooked quinoa
1 red or yellow bell pepper, diced
1 red onion, diced
2 cups cooked red lentils
1/4 cup fresh cilantro, basil or parsley, chopped
In a small bowl whisk together oil, almond butter, lime juice, soy sauce, honey and garlic.
In a large bowl combine quinoa, lentils, pepper and onion.
Add dressing and toss to coat. Season with salt and pepper to taste.
Garnish with fresh herbs and serve.
Serves 6 - 8.
- I used olive oil but grapeseed oil would be very light.
- I think you could substitute peanut butter if you don't have almond butter.
- The bell peppers were used up last night so instead I used chopped cucumber, sliced mushrooms and grated carrots to equal about 2 cups of vegetables. (Basically we cleaned out the fridge!)
- Canned lentils or home lentils can be used.
- I like garlic and onions in moderation so my amounts were about half what the recipe said.
- Chopped peanuts would be a nice garnish.
- We served it on a bed of lettuce and added a lime wedge to squeeze over the lettuce.
- It would be easy to take this in packed lunches.
- This recipe is definitely a keeper!
- "Smacznego" , as Melinda would say! (That means 'bon appetit' in Polish)