I was invited to a retirement party this weekend and asked to bring some type of salad. The menu theme was dairy, vegetarian and fish. I decided to make a quinoa salad and started casting around on the internet for a recipe. I found a good one with Thai flavours by Jennifer Segal at Once Upon a Chef and used it as a base, making a few adjustments of my own.
This simple Thai Quinoa Salad has a lot going for it. It’s super healthy, loaded with vegetables, herbs and protein. It has interesting flavours. It can be made ahead. And – very important in my book – it’s got great eye appeal.
I served this jazzed up salad in a glass bowl to show off the colours and textures. In fact, if you want to kick it up another notch, you can add some chopped cashews or peanuts for extra crunch and some chopped red cabbage for even more vibrant colours. The salad keeps well in the fridge for a couple of days, making great leftovers or a perfect pot luck contribution.
Several people at the retirement party asked me for the recipe and took home “loot bags” of the leftover Thai Quinoa Salad. So… I guess it was a hit!