Summer is on our doorstep and, as a summer-loving person, I‘m excited! I must admit that the current drought makes looking forward to summer a bit of a catch-22 situation, as we really need more rain and we don’t get summer rainfall in the Western Cape. The hot summer weather certainly won’t help matters… Eish.
One of the things I really love about summer is the eating! I could happily live off soup or salad (depending on the weather) and I’m always looking for interesting recipes. One of my current favourite salads to make is this Quinoa Salad… the Thai salad dressing is to die for!
Side note: How flipping expensive is quinoa?! I would pick quinoa over couscous any day, however, the high price point does make me feel a little bleak.
Thai Quinoa Salad
1 x Cup quinoa (I like a mix of white quinoa with a dash of the red to lift the colour)
2 x Spring onion shoots (or more if you prefer)
1 x Small red bell pepper
Handful of fresh basil
Handful of fresh corriander
Half a cucumber
2 rounds of feta
Toasted sesame or sunflower seeds (optional)
- Cook the quinoa and set aside to cool.
- Chop the spring onions.
- Tear the basil and corriander.
- Rinse and dice the red bell pepper.
- Cut the cucumber down the length and deseed it using a teaspoon. You can leave the seeds in, however, you run the risk of your salad getting watery the longer it stands.
- Cut the feta into cubes or you can choose to crumble it over the salad.
6 Tbsp lemon juice
3 Tbsp fish sauce
1½ Tbsp canola oil
2 Tbsp brown sugar
Pinch of crushed red chilli flakes
1 Knob of fresh ginger, grated/finely diced
- Combine the lemon juice, fish sauce and sugar. Stir until the sugar disolves.
- Add the remaining ingredients.
- Add sugar, lemon juice or chilli flakes to adjust to your taste.
- Once the quinoa is completely cool, toss the quinoa and all salad ingredients into a bowl.
- Drizzle with Thai salad dressing.
- Sprinkle toasted sesame or sunflower seeds over just before serving.