Thai Green Papaya Quinoa Salad
1.
The quinoa is soaked in water for 6-8 hours, and then blanched in boiling water.
2.
Soak sea rice until soft and set aside.
3.
Bake the cashew nut kernels in an oil-free pan for a few minutes until you smell the aroma and the surface of the kernels is browned.
4.
Shred the papaya. Green papaya is too hard, and its density is much higher than that of ordinary melon vegetables. Cutting it requires not only skill but also strength. A wire grater is recommended.
5.
Prepare the sauce. Chop the garlic, Thai millet spicy, and the soaked sea rice in a beating bowl, and then add the roasted cashew nut kernels to slightly mash.
6.
Squeeze a lime lemon juice, add a tablespoon of coconut sugar and a tablespoon of fish sauce, and mix well with the mashed ingredients to make the sauce.
7.
Finally, mix the shredded green papaya, the processed quinoa, and the prepared sauce together.
