Yes, many of our lovely lettuces disappear as the weather turns, but that’s when cabbage, carrots and peppers start to shine! This salad is a perfect example of using what’s in season (delicious AND cheap right now!) to make something wonderful.
The Thai Quinoa Salad comes from Shalane Flanagan’s Run Fast, Cook Fast, Eat Slow Cookbook and it’s a keeper (as are many of the recipes in her cook books!). And she stayed true to her word and kept it fast. With a food processor to grate the carrots and slice the cabbage the whole thing came together in 15 minutes. We topped ours with grilled chicken and I set out grapes and chopped green apples for those who wanted to add them to their salads. Done and easy!
PS If you’ve never made quinoa, don’t be intimidated. It’s easier than rice. 1c of quinoa, 2c of water or broth and 15m of simmering with the lid on is all it takes. It has a mild flavor so the broth and a dash of salt are great in it. Bonus: it’s high in protein so it helps with satiety and staying full.
