Red Quinoa Salad
Had this recently at the CIA (haaa, not that one)...the Culinary Institute of America in Greystone. While they used fish sauce I was able to find a vegan substitute. It's a Vietnamese product: "Mam Nem Chay, Soy Sauce Vegetarian Fish Sauce". The ingredients listed on the bottle are: soybean, salt, sugar, pineapple, chili....so if you can't find this product just improvise on your own, mix a light soysauce w/a splash of pineapple juice, a bit of sweetener & chili sauce. Serve the salad chilled or at room temp. (The lime juice really pops out at first, but after letting it set awhile, or even overnight in the fridge, it mellows out. I used acorn squash which was pretty yummy)
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Ingredients
- 2 cups Cooked red quinoa, about 1.5 cups raw. Cook w/a pinch of salt & two to three 1/4" slices of ginger
- 1 tablespoon chopped cilantro
- 1 tablespoon sliced scallions
- 1 tablespoon torn mint leaves
- 1/4 cup winter squash, small dice, tossed in olive oil and a pinch of curry powder and roasted in 350 degree oven until just cooked through
- 2 ounces nuoc cham (recipe follows next)
- 3 tablespoons vegan fish sauce
- 1/4 cup lime juice
- 2 1/2 tablespoons sugar (I used 1 tsp. agave syrup)
- 1/2 Thai chili, paper thin sliced (use whole chili for some spice)
- 1 1/2 tablespoons water
Directions
- Peel, seed & small dice squash
- Toss w/a bit of olive oil & pinch of curry powder
- Roast @ 350 oven until just done
- Bring 1 1/2 cups water to boil for quinoa, add pinch of salt, ginger & quinoa, cover & simmer until done...about 15 min
- Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water
- Mix all together: quinoa, cooked squash & nuoc cham sauce.
- Serve chilled or at room temp
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cook time30 min.
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prep time15 min.
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yields4 serv.
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