I am not sure how many quinoa salad recipes I’ve created, but I would guess that between the website and books the number is upwards of two hundred. This Thai Black Rice Quinoa Salad is without question in my Top 5 All Time Favorites.
It occurred to me recently that I may be one of a handful of full-time bloggers (i.e. bloggers who earn their primary income from their website) who never intended to blog at all.
If you have been around here long, you know that I originally started a website (Cooking Quinoa) as an internet marketing site to share about a new favorite food. That was back in the days of pay-per-click advertising (which is not what I use now), and my big goal was to make an extra $300 a month in ad revenue.
I didn’t even know what a food blog was, and it would be more than eight months before I would add my first food photo.
When I finally did….they were terrible. I mean, really, awful.
The photos in my first (print) book? Totally embarrassing.
Even today, I would consider photography my weak spot. Truth be told, if I didn’t have to take the photos, I would be able to share new recipes with you every day.
I love food…food photography, not so much.
Despite the fact that I consider food photography a necessary evil of what I do, I have made some progress through the years.
This was the original photo of this recipe, which at the time was THE VERY BEST photo on the entire website.
One of my goals this year is to go back and re-shoot some of my favorite recipes from the early days.
This Thai Black Rice Quinoa Salad is without question in my top 5 quinoa salads of all time. It is so incredible, that hubby has talked about it for years. (And he typically refuses quinoa these days, thanks to overload for many, many years.)
If You Like this Thai Black Rice Quinoa Salad You May Also Like:
I am not sure how many quinoa salad recipes I've created, but I would guess that between the website and books the number is upwards of two hundred. This Thai Black Rice Quinoa Salad is without question in my Top 5 All Time Favorites.
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 3 tablespoons coconut aminos or gluten-free tamari
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha Hot Sauce gluten-free
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 3 cups cooked quinoa
- 3 cups cooked black rice
- 1 mango peeled, pitted and diced
- 1 red pepper seeded and diced
- 6 green onions chopped
- 1/2 cup fresh cilantro chopped
- 2 tablespoons fresh mint chopped
- 1/4 cup chopped almonds
- 1/4 cup sesame seeds
- Make the dressing by combining rice vinegar, lime juice, coconut aminos, maple syrup, Sriracha, olive oil, sesame oil and garlic in a blender. Process until smooth. Season to taste with salt and pepper.
- In a large bowl combine quinoa, black rice, mango, pepper, green onions, cilantro and mint in a large bowl. Toss with 3/4 of the dressing.
- To serve, place in serving bowls and top with almonds and sesame seeds. Drizzle with additional dressing.