I love Bun Chay (Vietnamese Noodle Salad). It’s so delish. In an effort to shake things up I decided to use the flavours to inspire a quinoa salad and I MAY have the dish of summer 2018 in my hands. I served it up with caramelized tofu, but it would be equally delish with some steak slices, chicken or fish!
For the salad:
2C cooked quinoa
1 english cucumbers, diced
1.5C matchstick carrots (or shredded)
1 red bell pepper, diced
handful of fresh mint, chopped
handful of fresh basil, chopped
handful of cilantro, chopped
peanuts (for garnish – optional)
 
For the dressing:
1/4C rice wine vinegar
1/8C seseme oil
juice of 2 limes
3T coconut sugar
2T fish sauce (or Bragg)
1t garlic powder (or 1 clove fresh)
1T water
For the Tofu:
1t sesame oil
1 block of Tofu, cut in cubes or slices
2T Bragg (or soy sauce)
1T coconut sugar
1T sesame oil
Directions:
  • Cook and cool the quinoa
  • Put dressing ingredients in a large bowl and whisk to mix
  • Layer in salad ingredients, mix and allow to marinate
  • In a non-stick pan add 1t sesame oil and warm to medium-hot heat. Add tofu and fry until golden. Add the Bragg/sugar/oil mixture and stir fairly frequently desired crispness.
  • Layer tofu on salad and top with peanuts! Enjoy!

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