Kind Lifer Diana submitted this yummy looking recipe from the Culinary Institute of America. It originally calls for fish sauce, but you can veganize it by using Mam Nem Chay – Vietnamese vegetarian fish sauce – instead. If you can’t find any at your local grocer, you can improvise with a mix of light soy sauce, a splash of pineapple juice, a bit of agave and a splash of chili sauce. I haven’t tried this, but I can’t wait to hear what you think!
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4
- 2 cups of Cooked red quinoa, about 1.5 cups raw
- 2-3 slices of ginger
- 1 tablespoon of chopped cilantro
- 1 tablespoon of sliced scallions
- 1 tablespoon of torn mint leaves
- 1/4 cups of winter squash, diced into small pieces
For nuoccham sauce
- 3 tablespoons of vegan fish sauce
- 1/4 cups of lime juice
- 2 1/2 tablespoons of vegan brown sugar or 1 teaspoon agave nectar
- 1/2 Thai chili, paper thin sliced (use whole chili for some spice)
- 1 1/2 tablespoons of water
- Preheat oven to 350 degrees.
- Toss squash with with a bit of olive oil and pinch of curry powder and roast until just done.
- Meanwhile, bring 1 1/2 cups water to boil. Add a pinch of salt, ginger slices and quinoa, and cover. Simmer until done, about 15 min.
- Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water.
- Toss quinoa, cooked squash, scallions, cilantro, and mint with nuoc cham sauce.
- Serve chilled or at room temperature.
What’s your favorite quinoa recipe? Share it in the comments below or in the forum.