Energizing Thai Quinoa Salad with Citrus Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup shelled edamame, cooked and cooled 1 small red bell pepper, diced 1 small cucumber, diced 1 small carrot, grated 1/2 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 1 lime, zested and juiced 3 tablespoons olive oil 2 tablespoons honey or maple syrup (optional) Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. In a large mixing bowl, combine the cooked quinoa, edamame, bell pepper, cucumber, carrot, cilantro, and mint. Toss gently to mix.
3. In a small bowl, whisk together lime zest, lime juice, olive oil, honey or maple syrup (if using), salt, and pepper. Pour dressing over the quinoa mixture and toss well to combine.
4. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.

Chef’s Insight

This dish is perfect for meal prep, making it a convenient and healthy option throughout the week.

Notes

This recipe calls for raw vegetables, but feel free to use pre-grated carrots and spiralized cucumber for added convenience.