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Vietnamese Quinoa Salad

LiVe Well with Chef Josh and this easy Qunioa Salad recipe
Vietnamese Quinoa and Grilled Chicken Salad
•Quinoa – 1 Cup
•Water – 1 Cup
•Spinach – 3 Cups
•Olive Oil – ½ Tablespoon
•Sliced Almonds – ½ Cup
•Lime Juice – ½ Teaspoon
•Chopped Garlic – ½ Teaspoon
•Sambal Chili Sauce – 1 Teaspoon
•Brown Sugar – 2-1/2 Teaspoon
•Soy Sauce – 1 Tablespoon
•Rice Vinegar – 2 Tablespoon
•Fish Sauce – 1 Teaspoon
•Red Onion – 1/3 Cup
•Basil – 2 Teaspoon
•Cilantro – 1 Tablespoon
•Mixed Greens – 2 Cups

Asian Pickled Vegetables
•Rice Vinegar – ½ Cup
•Water – ½ Cup
•Brown Sugar – 1 Tablespoon
•Shredded Carrot – 1 Cup
•Cucumber – ½ of 1 cucumber

For the Pickled Vegetables
1.For the pickled vegetables bring the water and vinegar to a simmer and add in the sugar let cook until the sugar dissolves.
2.Once the sugar is dissolved remove the pot from the heat and let cool.
3.Thinly slice the cucumbers and add into the pickling liquid along with the shredded carrots.
4.Place the pot in the fridge and let marinate for at least one hour.

For the Quinoa Salad

1.Pour the water into a pot and place on medium high heat and bring to a boil. Pour in the quinoa and bring to a simmer. Cover and let cook for 10-12 minutes or until quinoa has opened and is tender but being careful not to overcook. Remove the quinoa from the heat and let stand, covered, for around 5 minutes. Fluff with a fork and place in the fridge to cool.
2.Heat the olive oil in a sauté pan and lightly sauté the just until it starts to wilt. Remove from the pan and give the spinach a rough chop and reserve for later.
3.Remove the pickled vegetables from the fridge and drain off the pickling liquid.
4.When the quinoa has cooled place it in a bowl along with the rest of the ingredients and mix until thoroughly combined.

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