Thai Quinoa Salad

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

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.

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.

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.