Invigorating Thai Quinoa Salad Bowl

Allergens

Peanuts, Soy

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 cucumber, diced 1 red bell pepper, thinly sliced 1/2 cup fresh cilantro, chopped 1/2 cup fresh mint leaves, chopped 1/4 cup roasted peanuts, roughly chopped 3 tablespoons lime juice 2 tablespoons tamari or soy sauce 2 teaspoons honey (or vegan substitute) 1 teaspoon sesame oil 1 clove garlic, minced Salt and pepper, to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat, fluff with a fork, and let it cool.
2. In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, cilantro, and mint leaves. Toss gently to mix.
3. In a small bowl, whisk together the lime juice, tamari or soy sauce, honey, sesame oil, minced garlic, salt, and pepper. Pour the dressing over the salad and toss well to combine.
4. Sprinkle the roasted peanuts on top of the salad and serve immediately.

Chef’s Insight

The combination of quinoa and vegetables in this dish provides a perfect balance of protein, fiber, and essential nutrients to fuel your day.

Notes

For a burst of color and added crunch, try incorporating thinly sliced red cabbage or julienned carrots.