Quinoa Salad with Tibetan Herb Dressing
I like to spend 15 minutes on Sunday night making a big batch of this quinoa salad to eat for lunch all week. I bring the extra dressing to work with me in a small mustard jar.
- 1 cup quinoa rinsed very well
- 1 cup French-style green beans trimmed
- ¼ cup grape tomatoes halved
- ¼ cup cilantro
- 2 tablespoons freshly grated ginger
- 3 cloves garlic minced
- 1 teaspoon chili sauce like sambal oelek or sriracha
- 1 lemon juiced
- 2 tablespoons water
- 2 tablespoons slivered almonds
Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to medium and cover. Cook 10 minutes, or until done.
Fill a second pot with about 2 inches of water. Bring to a boil. Add the green beans and cook for 30 seconds, or until bright green. Drain.
Add the cilantro, ginger, garlic, and chili sauce to a food processor or blender. Process until it forms a thick, pesto-like puree. Stir in the lemon juice; thin with water.
Combine the warm quinoa, beans, and tomatoes in a large dish. Stir in half the dressing. Let cool completely.
Top with slivered almonds immediately before serving. Serve with additional dressing.
Calories: 197kcal | Protein: 8g | Fat: 4g | Sodium: 25mg | Fiber: 5g | Sugar: 2g