Quinoa salad with a Thai flair (almond, ginger, sesame, honey dressing)
Another experiment that turned out surprisingly awesome. This recipe, inspired from a post from the Ambitious Kitchen blog, adheres to the principles of simple, quick, wholesome, complete and most importantly, easily customizable meal. Huge on flavor, color as well as taste, this will now be my go to template for the times I crave something deliciously different. Dressing (measurements are approximate - use these as a guide and adjust according to your tastes)\ Almond Butter, creamy (I prefer this to peanut butter, but PB will work great as well) - 3-4 tbsp Honey - 1-2 tbsp Ginger (finely grated): 1 tbsp (I added a bit more than this) Soy Sauce (low sodium): 3 tbsp Lemon juice: Per taste Hot sauce (or use red chilli powder): per taste Vinegar ( I used apple cider but any vinegar will do - or skip this and just use lemon/lime juice) Sesame Oil, preferably cold pressed: 1 tsp (IMO, this is what gives the dish its signature flavor) Salad Quinoa (uncooked): 2