Quinoa Recipe -- Bánh Mì Style

A quinoa salad recipe inspired by the tasty flavor combinations found in a Vietnamese bánh mì sandwich. Quinoa provides a complete protein, making this dish an ideal vegetarian recipe. A printable copy of this recipe can be found at http://www.myfoodchannel.com/quinoa-salad-recipe/ Give this quinoa salad recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Quinoa Salad Recipe Ingredients: 1 cup QUINOA (uncooked) 2 cups DAIKON/CARROT RELISH (chopped) 2-3 JALAPENOS (finely chopped) 2 cups SALAD CUCUMBER (diced) 1 cup chopped CILANTRO 3 Tbsp MAYONNAISE 1 small LEMON (zest and juice) 2 Tbsp rice VINEGAR SALT and PEPPER to taste SALAD GREENS (I use a combo of Spinach and Red Leaf Lettuce, but use your favorite) directions: Cook up the quinoa just like rice: 1 part quinoa to 2 parts water, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa and then set aside uncovered to cool. Prepare the veggies: Dice 1 large salad cucumber, also called an English cucumber; these are great in a salad because the skin is thin and quite enjoyable to eat, and also adds a nice texture. Finely chop 2-3 whole jalapeno peppers, seeds and all. Chop 1 bunch of cilantro, including the stems. Chop 2 cups of pickled daikon and carrot. Prepare the dressing: Remove and mince the zest from 1 small lemon and place in a small bowl. Add the juice from the lemon, rice vinegar, mayonnaise, and salt and pepper. Mix well until the dressing is smooth. In a large bowl, place the cooled quinoa. Add ½ of the dressing, the jalapenos, cilantro, and daikon/carrot, and mix well. Add the diced cucumbers and toss. Add salt and pepper, and more dressing as desired. I also add a bit of the pickling solution from the daikon/carrot pickle. Serve the quinoa salad over a bed of leafy greens and garnish with cilantro. Give this banh mi inspired quinoa salad recipe a try and let me know what you think, and bon appétit!