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.

Some adaptations:

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:
Orange, supremes
carrot, shredded
Chinese white cabbage, shredded
1 yellow pepper, julienned
Toasted desiccated coconut
Peashoots
basil
Pink Radish
Key Lime, cut with skin like how they do it in thailand
Sliced lemongrass
Kaffir lime leaves