Thai-Style Quinoa Salad

This is a nicely versatile quinoa salad--throw it together quickly and easily at dinner time and eat it warm, or put it together earlier in the day and serve it cold.  It makes a great main dish, but you could also serve it as a side.  The happy colors in the salad are a great way to brighten up a cold, winter day but would also look lovely for a summer picnic.  However you choose to enjoy this salad, just give it a try!

Thai-Style Quinoa Salad

Number of Servings: 6
Time to Prepare: 20 minutes

• 1 cup quinoa
• 1 1/2 cups chicken broth
• 3 Tbsp sweet chili sauce
• 4 tsp rice vinegar
• 4 tsp canned coconut milk
• 2 tsp brown sugar
• 1 1/2 tsp peanut butter
• 2 cloves garlic, minced
• 4 tsp lime juice
• pinch of ground ginger
• 1 cup cooked, cubed chicken
• 1/2 cup chopped carrots
• 1/2 cup shelled edamame
• 1/3 cup chopped red pepper
• 3 green onions, sliced
• 1/3 cup dry roasted peanuts, chopped
• 1/3 cup chopped cilantro

Rinse quinoa and drain well.  Put in small pan with chicken broth.  Bring to a boil.  Reduce heat, cover, and simmer until the liquid has all been absorbed (about 15-20 minutes).

While the quinoa cooks, whisk together the sweet chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, garlic, lime juice, and ground ginger.

When the quinoa is done, scoop it into a large bowl.  Pour the sauce over it and mix well.  Add in the chicken, carrots, edamame, red pepper, green onion, peanuts, and cilantro, stirring to combine.  Serve warm or chilled.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic, lime, carrots, edamame, red pepper, green onion, cilantro