Revitalizing Thai Quinoa Salad

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted peanuts
• 3 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and cook according to package instructions with water. Let it cool completely.
2. In a large bowl, combine the cooked and cooled quinoa, cucumber, bell pepper, and cilantro.
3. In a separate small bowl, whisk together lime juice, rice vinegar, olive oil, salt, and pepper to taste.
4. Pour the dressing over the salad and mix well. Fold in the peanuts.
5. Cover and refrigerate for at least 1 hour to allow flavors to meld. Enjoy!

Chef’s Insight

This salad is perfect for meal-prepping ahead of time due to its refreshing taste and versatility.

Notes

Feel free to customize this recipe by adding your favorite vegetables or protein source.