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Ingredients
½ jalapeno pepper, seeded and finely chopped
1 tbsp minced garlic
1 tbsp minced lemongrass
1 tbsp sugar
3 tbsp Thai fish sauce
5 tbsp fresh-squeezed lime juice
1 cup peeled and thinly sliced lo bok (Chinese radish)
2 cups bean sprouts
2 cups cooked red quinoa
½ small red onion, sliced very thinly
½ lb cooked roast beef or steak, cut into bite-sized slices
3 tbsp chopped mint
3 tbsp chopped cilantro
Servings
Makes 6 servings
Prep Time
Prep to table time: 15 minutes
Directions
1.To make vinaigrette, combine jalapeno pepper, garlic, lemongrass, sugar, fish sauce and lime juice.2.In a serving bowl, toss together lo bok, bean sprouts, quinoa, onion and beef. Drizzle vinaigrette into bowl and add herbs; toss gently to distribute vinaigrette. Serve salad immediately.
Nutrients Per Serving
142 calories, 3 g fat, 35 mg calcium, 789 mg sodium, 17 g carbohydrates, 2 g fibre, 12 g protein. Source of fibre. Excellent source of folate. Source of vitamin C and iron.
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