THAI RAINBOW QUINOA SALAD
1 cup raw quinoa
2 ¼ cups vegetable stock (or chicken)
1 cup carrots, diced
1 cup red bell pepper, diced
1 cup English cucumber, diced
1 cup frozen corn, thawed
1 cup edamame beans
1 cup pistachios, shelled
2 cups pea pods, blanched in boiling water for 1 minute
½ cup scallions, chopped
½ cup fresh cilantro leaves, chopped
½ cup wasabi peas, crushed with a potato masher
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame seeds
2 cloves garlic, peeled and minced
2 teaspoons fresh ginger root, minced
2 tablespoons olive oil
¼ cup soy sauce
2 ½ tablespoons smooth peanut butter
2 ½ tablespoons Hellmann’s Light Mayonnaise (or vegan)
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon wasabi cream
1 ½ tablespoons mirin
1 teaspoon sesame oil
Combine the quinoa and stock in a large saucepan and bring to a boil. Cover and reduce to a simmer for 15-20 minutes until all of the moisture is absorbed and the germ pops out of the grains. Let rest for 10-15 minutes which will make it fluffy.
Combine the quinoa with all of the other salad ingredients in a large bowl.
Combine the dressing ingredients in a small bowl and whisk vigorously until smooth and emulsified. Add the dressing to the salad and toss until everything is coated.
Garnish with more sesame and cilantro leaves.