Rosé season! This is one of our favorite times of the year – time to relax and sip in the sunshine. And there is no better buddy than our newly released 2016 Carr Pinot Noir Rosé from Sta. Rita Hills. Bring a bottle poolside, paired with this springy salad for a little fun in the sun.
Thai Quinoa Salad
Ingredients:
- 1 c. quinoa
- 1 red bell pepper, chopped
- 1 carrot, peeled and shredded
- 1 cucumber, chopped
- 1 c. edamame beans, shelled
- 6 green onions, chopped
- 2 c. shredded red cabbage
- 4 tsp. fish sauce
- 3 limes, juiced
- 2 tbsp. sugar
- 1 tbsp. vegetable oil
- 1 tsp. sesame oil
- pinch of red pepper flakes
- 1 tbsp. freshly grated ginger
- ½ c. chopped cilantro
- ¼ c. chopped basil
- ½ c. chopped peanuts
Directions
1. Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
2. Add the quinoa, bell pepper, carrot, cucumber, edamame, green onions, and cabbage to a large bowl. In a small bowl, whisk the fish sauce, lime juice, sugar, vegetable oil, sesame oil, red pepper flakes, and ginger until the sugar has dissolved to form a dressing.
3. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.
Serves 8
recipe adapted from Foodie Crush