- 1 tbsp rice wine vinegar
- 2 tbsp lime juice
- 1 garlic clove, minced
- 1 tsp minced ginger
- 1 tsp minced shallot
- pinch of salt
- pinch of cayenne
- 2 tsp sesame oil
- ¼ c safflower oil
- 2 tbsp vegan buttermilk (milk with a bit of lemon juice/vinegar)
- 3 c cooked quinoa
- 4 scallions, thinly sliced
- 1 small cucumber, halved, seeded and thinly sliced
- ½ c cherry tomatoes cut in half
- ¼ c cilantro, chopped
In a small bowl, mix together the rice wine vinegar, lime juice, garlic, ginger, shallot, salt, cayenne, sesame oil, safflower oil, and buttermilk.
In another bowl, toss together the cooked quinoa, scallions, cucumber, cherry tomato and cilantro with the dressing. Check seasoning & re-season, if necessary. Divide among 4 salad plates.
Serve with a protein to make this an entree.