Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4


For Quinoa

  • 2 cups of Cooked red quinoa, about 1.5 cups raw

  • 2-3 slices of ginger

  • 1 tablespoon of chopped cilantro

  • 1 tablespoon of sliced scallions

  • 1 tablespoon of torn mint leaves

  • 1/4 cups of winter squash, diced into small pieces

For nuoccham sauce

  • 3 tablespoons of vegan fish sauce

  • 1/4 cups of lime juice

  • 2 1/2 tablespoons of vegan brown sugar or 1 teaspoon agave nectar

  • 1/2 Thai chili, paper thin sliced (use whole chili for some spice)

  • 1 1/2 tablespoons of water



  1. Preheat oven to 350 degrees.

  2. Toss squash with with a bit of olive oil and pinch of curry powder and roast until just done.

  3. Meanwhile, bring 1 1/2 cups water to boil. Add a pinch of salt, ginger slices and quinoa, and cover. Simmer until done, about 15 min.

  4. Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water.

  5. Toss quinoa, cooked squash, scallions, cilantro, and mint with nuoc cham sauce.

  6. Serve chilled or at room temperature.


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Ximena Vazquez
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