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 quinoa1 english cucumbers, diced1.5C matchstick carrots (or shredded)1 red bell pepper, dicedhandful of fresh mint, choppedhandful of fresh basil, choppedhandful of cilantro, choppedpeanuts (for garnish – optional)
For the dressing:
1/4C rice wine vinegar1/8C seseme oiljuice of 2 limes3T coconut sugar2T fish sauce (or Bragg)1t garlic powder (or 1 clove fresh)1T water
For the Tofu:
1t sesame oil1 block of Tofu, cut in cubes or slices2T Bragg (or soy sauce)1T coconut sugar1T sesame oil
- 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!