There’s something about Asian cuisine that makes us so excited and we cannot explain why. The explosion of flavors hits us every time! A HUGE thank you to @bonappetitmag for sharing this deliciously great recipe! Enjoy it and don’t forget to tell us if you like it!
INGREDIENTS
• Kosher salt
• ⅓ cup Quinta Quinoa
• 1 scallion, white and pale green parts finely chopped, dark green parts thinly sliced
• 1 small red Thai chile, finely chopped
• 1 Tbsp. unseasoned rice vinegar
• 2 tsp. fresh lime juice, divided
• 2 tsp. honey, divided
• 1 medium Asian pear, thinly sliced
• ½ medium cucumber, halved lengthwise, sliced ¼” thick
• ⅓ cup plain whole-milk Greek yogurt
• 1 tsp. black sesame paste or tahini
• 4 shiso leaves or ¼ cup mint leaves, cut into small pieces
• Sesame seeds (for serving)
PREPARATION
• Bring a large saucepan of salted water to a boil.
• Add quinoa, return to a boil, and cook, occasionally stirring, until tender, 12–15 minutes. Drain; set aside.
• Whisk together white and pale green scallion parts, chile, vinegar, 1 tsp. of lime juice, and 1 tsp. of honey in a large bowl. Add pear and cucumber; toss to coat. Season with salt; let the salad sit 15 minutes.
• Meanwhile, whisk yogurt, sesame paste, a pinch of salt, remaining 1 tsp. of lime juice, and remaining 1 tsp. of honey in a small bowl until smooth.
• Just before serving, toss salad with dark green scallion parts and shiso.
• Spread yogurt mixture over a shallow bowl. Using tongs, mount salad on top, leaving any liquid in the bowl.
• Scatter sesame seeds and reserved quinoa over.
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