Thai Quinoa Salad
DRESSING
4 tsp(s), Premium Fish Sauce
1 tbsp (13g), Omega Vegetable Oil With Ala Omega 3
1 tsp, Oil - Sesame
1 tsp, Sambal Oelek
2 tbsp(s), Sugar
1 tbsp(s), Ginger
3 fruit (2" dia), Limes, raw
SALAD
6 stalk (15g), Green Onion, Raw
0.50 cup, Chopped Cilantro
0.25 cup(s), Basil, fresh
1 cup dry, Quinoa
1 cup sliced, Bell Pepper, Red
0.50 container (9 oz.s ea.), Shredded Carrots
1.50 cup, Cucumber
1 container (148.00 grams), Edamame
2 cup, chopped, Cabbage, red, raw
0.75 cup, Salted Peanuts With Sea Salt
I followed the original recipe pretty closely on this one as there wasn't anything in it I refuse to eat. I did, however, trade the pinch of red pepper flakes for about a half a teaspoon of sambal.
Next time around, I think I'll replace the cabbage for bean sprouts, as I'm not a fan of cabbage. I think bean sprouts will have the right amount of crunch and will be a friendly flavor in this mix. Also, I want more peanuts. The peanuts added a nice flavor and texture to the dish. I kept thinking I wish I had more. I also think I need to put more sugar in it. Maybe another tablespoon, which really isn't that bad across 5 servings.
The entire meal wasn't expensive to make at all. I already had all the oils and sauces from the last time I'd made Thai lunch. It was enough food that I was able to make 5 potions instead of the 4 the recipe made.
It's been about an hour since I ate and I didn't feel weighted down and lethargic. I feel pretty energized and that's a great sign.
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