Thai Quinoa Salad

Instructions

1. 1

   Rinse the quinoa in a fine-mesh strainer and drain well.

   Tip: Rinse quinoa before cooking to remove saponins

2. 2

   In a medium saucepan, bring the quinoa and 200ml of water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

   Tip: Quinoa should be tender and slightly crispy on the outside

3. 3

   While the quinoa cooks, prepare the mixed vegetables by chopping them into bite-sized pieces.

   Tip: Use a variety of colorful vegetables for added visual appeal

4. 4

   In a blender or food processor, combine the chili flakes, fish sauce, lime juice, brown sugar, and vegetable oil. Blend until smooth.

   Tip: Adjust the level of spiciness to your liking

5. 5

   In a large bowl, combine the cooked quinoa, mixed vegetables, and the dressing. Toss to combine.

   Tip: Add the dressing slowly and toss to combine, allowing the flavors to meld

6. 6

   Season the salad with salt and black pepper to taste.

   Tip: Add a pinch of salt and pepper to bring out the flavors

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: Chill the salad for at least 30 minutes to allow the flavors to meld

8. 8

   Just before serving, garnish with chopped fresh cilantro or scallions.

   Tip: Add a pop of color and freshness to the dish

9. 9

   Serve chilled and enjoy!

   Tip: Serve chilled and enjoy the flavors of Thailand