Vietnamese Quinoa Salad Bowl with Citrus Vinaigrette

Allergens

N/A (excluding potential allergies to specific ingredients)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup shelled edamame, blanched
• 1 medium cucumber, sliced
• 2 large carrots, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon minced ginger
• 1 clove garlic, minced
• Zest and juice of 1 lime
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes, or until the quinoa is cooked through. Set aside to cool.
2. In a small bowl, whisk together the rice vinegar, honey or maple syrup, ginger, garlic, lime zest and juice, and olive oil. Season with salt and pepper to taste. Set aside.
3. Once quinoa has cooled, fluff it with a fork and transfer to a large bowl. Add the blanched edamame, cucumber, carrots, bell pepper, and half of the fresh herbs. Toss gently to combine.
4. Pour the citrus vinaigrette over the quinoa mixture and toss well to coat everything evenly. Garnish with the remaining fresh herbs and serve immediately.

Chef’s Insight

This recipe is designed to awaken your senses and promote balance, fitness, and clarity.

Notes

N/A (excluding potential allergies to specific ingredients)