I came across this recipe for Thai Coconut Quinoa Salad http://www.flavourfoodandwine.com/2012/05/28/thai-coconut-quinoa-salad/ last night and decided to make it for dinner. (By the way, her blog site is full of some inspiring recipes!) I made some modifications however to better accommodate the ingredients that I had at hand, so here is my version:
Edamame, Coconut and Carrot Quinoa Salad with Spinach
(Quinoa)1 cup quinoa, rinsed well
1/4 - 1/3 cup onion, diced
1 carrot, julienned
1+1/2 cup lite coconut milk
2 tsp coconut oil
1/2 tsp Shio-koji (or Sea Salt to taste)
(Salad add-ins)
1/2 cup frozen shelled edamame (sometimes called "mukimame")
2 handfuls of fresh baby spinach
1-2 TBS fresh Italian or Thai basil leaves, chopped
(Dressing)
1/4 cup lite coconut milk
3/4 - 1 tsp green Thai curry paste
zest of 1 small lime (I substituted with lemon)
juice of 1/2 small lime (I substituted with lemon)
1/2 tsp blue agave nectar
1/2 tsp Shio-koji (or Sea Salt to taste)
Crushed red pepper to taste
1. Rinse quinoa really well under the running water until the water come out clear. Drain and set aside.
2. In a small pot, heat coconut oil over medium heat. Add onion and sauté until golden brown.
3. Add carrot and sauté for 1 minute.
4. Add quinoa and sauté for 1 minute and then pour in coconut milk and shio-koji (or sea salt). Cover and bring to boil over medium heat.
5. Once boiled, lower the heat and simmer for about 15 minute (or until all the liquid is absorbed.
6. Remove from heat and let it sit for 10 minutes.
7. While cooking the quinoa, boil frozen edamame in a small pot with a pinch of salt for 5 minutes. Drain.
8. Make dressing by mixing all the ingredients together with a whisk.
9. Mix the cooked quinoa, edamame, spinach, basil and the dressing together.
If you have any small children, set aside some quinoa before you add the dressing. Sam (age 5) ate it with just salt & pepper and love it so much that he asked to me pack it for lunch today. (A true kitchen success!)
