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Thai Coconut Quinoa Salad

Thai Coconut Quinoa Salad

Thai Coconut Quinoa Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 57 %

Ingredients:

1/2 cup

baby carrots
2 cup

broccoli
2 tbsp

cilantro
1 cup

coconut water
2

garlic cloves
2 tbsp

lime juice
2 tbsp

low sodium soy sauce
1/2 cup

quinoa
1 cup

red bell pepper
1 tbsp

sriracha sauce
1 tbsp

sweet chili sauce
1 tbsp

unsweetened shredded coconut
1 tsp

vegetable oil

Instructions:

  1. Prepare quinoa with coconut water; set aside.In a small bowl combine soy, smirch, sweet chili sauce and lime juice; set aside.In a large skillet.

  2. Heat oil and saut garlic just until fragrant.

  3. Add bell pepper and carrots; saut for 3-4 minutes or until carrots are slightly tender.

  4. Add broccoli and sauce; cook just until broccoli turns bright green. About 2-3 minutes.

  5. Add the cooked quinoa to the pan. Toss to combine.Top with coconut and cilantro.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.