janet @ the taste space

Thai Quinoa Salad

In Mains (Vegetarian), Salads, Sides on September 10, 2015 at 7:39 AM

Thai Quinoa Salad

Some of you may have noticed I changed the look of the blog. Please come over, have a look if you subscribe through email or RSS and tell me what you think.

I have also updated some of my other channels on social media.

I finally signed up for twitter and slowly figuring it out. I am also now on instagram, too, but I haven’t done much (yet). I am still on pinterest (lots of pins there!) and you can follow me on facebook now, too.

A bit slow on the uptake, but check it out and follow me, if you’re already there. 🙂

I am trying to declutter my life but we’ll see how that contributes (or not).

Thai Quinoa Salad

Talking about decluttering, this is a particularly simple quinoa salad that could be jazzed up with a whole lot more ingredients. The quinoa is cooked with coconut milk, although I am not sure I could particularly figure that out, but the quinoa was lovingly not mushy at all with excellent toothness, if that makes any sense. The dressing was fresh with lime and mesquite seasoning and fresh cilantro and orange carrot shreds for a bit of colour.

Thai Quinoa Salad

I kept it simple because it was just one of many sides for a gathering but I spruced up the leftovers with fresh cucumber cubes and protein-packed edamame. It made a ton of food that lasted all week and perfect for lunches. The late Labour Day long weekend with the hot weather has been a lovely extension of summer. Here’s to hoping it will be a mild winter, too.

Thai Quinoa Salad

I am sharing this with Cook Once Eat Twice and Meat Free Mondays.

Thai Quinoa Salad
Adapted from Vegan Everyday

2/3 cup full-fat coconut milk
3 cups water
dash of salt
2 cups dry quinoa, rinsed and drained
1 tbsp nutritional yeast
2 large carrots, peeled and shredded (approximately 1 cup shredded)
1 cup chopped cilantro
4 limes, zested and juiced (~1/3 cup fresh lime juice)
1 tsp agave
1 tsp Sweet Mesquite Seasoning, or chile flakes, to taste
optional add-ins (but good): 1 small cucumber, diced; 2 cups cooked/steamed edamame

1. Prepare your quinoa: Bring coconut milk and water to a boil over high heat. Once boiling, add quinoa and nutritional yeast and a dash of salt. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.

2. Add carrots, cilantro, lime zest, lime juice, agave and mesquite seasoning to a large bowl (you can add the cucumber and edamame at the same time, if using). Stir to combine. Fold in the quinoa until evenly distributed. Chill until serving.

Serves 6-8.

  1. Wow I love the new look – lovely clean look on the header and it is nice to have your name at the top – when I first was visiting I wasn’t sure if it was just you or others too (not so keen on the tags at the top of the post because that isn’t the main stuff I am looking for but that might be me being picky) – looks like a great salad – I made quinoa salad on the weekend too – it seems like salad weather is settling in here – well almost! have my eye on lots of your recent salads

  2. I do like the look of your blog now. It’s very clean looking. This looks like a great salad with all the Thai flavours. It’s definitely something I’d enjoy eating and thank you so much for joining in with Cook Once Eat Twice.

  3. This salad sounds great! I would definitely go for the extra cucumber & edamame — or maybe switch it up with my one true love, the delightful chickpea. Cilantro and lime — yes please!

  4. Your blog looks great! I love this idea of quinoa and thai flavors… I will have to give this a try!

  5. Love the new, clean look! And sorry I haven’t been commenting – I’ve been following but am kind of a dumbass and it took me awhile to figure out how to comment (it’s actually quite easy to figure out though haha ;p)
    This salad sounds great! The few times I’ve tried cooking rice in coconut milk, it turns out mushy. I’ll have to try quinoa! This salad sounds refreshing. I like the addition of nooch.
    Thanks so much for sharing this at HVF! I’m featuring this salad and pinning. Speaking of pinning… I need to pin more. And I still don’t have twitter. And I really need to try using instagram more ;p

  6. […] Thai Quinoa Salad from The Taste Space: […]

  7. […] love Thai flavours so would also happily polish off a generous helping of this Thai Quinoa Salad by Janet at The Taste […]

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