Khao Yum Quinoa Salad
I’m so happy there are Thai dishes at FFI because Thai cuisine is one of my favourite foods, especially since I used to travel there regularly for work and would get to eat so much authentic Thai food.
I used white quinoa instead of rice as my body digests quinoa better.
I only had 1 lime with me so I used my lacto-fermented brine to top up and that worked really well. Didn’t have a fresno chili so used a dried red local chili.
Here’s what I used for the garnish:
Chinese white cabbage, shredded
1 yellow pepper, julienned
Toasted desiccated coconut
Key Lime, cut with skin like how they do it in thailand
Kaffir lime leaves