Vietnamese Quinoa Salad
In a saucepan, combine quinoa and broth; bring to boil. Reduce to simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly.
Dice the daikon radish and seeded cucumber. Combine with chopped cilantro and mint and add the green onion, thinly sliced. Set aside
In a small bowl, whisk together lime juice, sugar, fish sauce, canola oil, minced fresh garlic and 1 tsp lime zest.
In a serving bowl, toss together prepared quinoa, vegetable and herbs. Add dressing and stir gently to combine. Can be served slightly warm or chilled according to taste.
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Last updated: October 30th, 2020
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