Best Quinoa With Thai Flavors Recipes

THAI QUINOA SALAD RECIPE BY TASTY

Thai Quinoa Salad Recipe by Tasty image

Here's what you need: water, vegetable stock, quinoa, carrots, red bell pepper, cucumber, red cabbage, small red onion, edamame, green onion, crushed peanut, water, sesame oil, soy sauce, ginger, olive oil, honey, peanut butter

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 cup water
1 cup vegetable stock
1 cup quinoa
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup red cabbage, shredded
½ small red onion, diced
½ cup edamame
green onion, to serve
½ cup crushed peanut, to serve
½ cup water
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon ginger, grated
2 teaspoons olive oil
1 tablespoon honey
¼ cup peanut butter

Steps:

In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
Top with green onions and crushed peanuts.
Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 136 grams, Fat 86 grams, Fiber 19 grams, Protein 40 grams, Sugar 37 grams

QUINOA WITH THAI FLAVORS

Quinoa With Thai Flavors image

This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies. Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.

Provided by Julia Moskin

Categories dinner, lunch, main course

Time 30m

Yield 6 servings; can be doubled

Number Of Ingredients 9

Ingredients

1 1/2 cups dry quinoa
1 jalapeño pepper, seeded and minced
1/3 cup minced red onion
1/2 ripe but firm mango, peeled and diced small
3 tablespoons extra virgin olive oil
3/4 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon lime juice
About 10 fresh basil leaves, finely shredded
Small handful cilantro leaves, roughly torn

Steps:

Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 201 milligrams, Sugar 3 grams