27 Feb Thai Quinoa Salad
This gluten and dairy free thai quinoa salad is incredibly nutritious and fresh! I love how quinoa pairs so well with basically any and every vegetable. I prefer to serve this chilled because it enhances the flavor and freshness of the herbs and lime dressing. Quinoa provides protein, fiber, and essential amino acids. The accompanying herbs and vegetables provide a higher nutrient density.
If eating quinoa, I highly suggest organic and sprouted. Sprouting grains, nuts, beans and seeds has been a common practice in places like Eastern Asian and Europe for literally thousands of years. In fact, different forms of soaking, sprouting and fermenting seeds have been a part of almost every culture in one way or another. Sprouting is essentially the practice of germinating seeds including grains, nuts, beans, legumes or other kinds of seeds.
This makes them easier to digest in which your body can access their full nutritional profile. Sprouting reduces “antinutrient” content — such as levels of polyphenol, lectin and tannins — by an average of 50 percent! It isn’t too difficult to sprout your own quinoa. I use a mason jar with a lid that strains.
If you are a fan of salads like myself, try our
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Thai Quinoa Salad
- 1 Cup Quinoa Rinsed, Drained, Sprouted Preferred
- 1 Bag Julienned Carrots Organic
- 1 English Cucumber Seeds Removed, Diced
- 1 Red Bell Pepper Strips
- 2 Scallions Finely Diced
- 1/4 Cup Cilantro
- 2 Tbsp Basil Chopped, Fresh
- 4 Limes Juiced
- 2 Tsp Fish Sauce Red Boat
- 1.5 Tsp Olive Oil
- 1 Tsp Coconut Sugar
- 1/4 Tsp Crushed Red Pepper
- Cook quinoa according to package.
- Dice and chop up cilantro, basil, scallions
- Cut cucumber in half and scrape out seeds down the middle with a spoon, then slice thinly.
- Cut bell pepper into strips.
- To make dressing, whisk together lime juice, fish sauce, coconut sugar, olive oil, and crushed red pepper.
- When quinoa cools, toss in 1 cup julienned carrots, bell pepper, scallions, cilantro, basil, cucumber, and dressing.