Thai-Inspired Quinoa Salad Bowl With Citrus Avocado Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 cup cherry tomatoes, halved 1 medium cucumber, diced 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 1/4 cup fresh basil leaves, packed 1 avocado, pitted and peeled 1 tablespoon lime juice 1 tablespoon lemon juice 1 teaspoon honey or maple syrup Salt and pepper to taste

Instructions

1. In a saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. While the quinoa is cooking, prepare the vegetables: cherry tomatoes, cucumber, bell peppers, and basil leaves.
3. In a blender, combine avocado, lime juice, lemon juice, honey or maple syrup, salt, and pepper. Blend until smooth and creamy to create the citrus avocado dressing.
4. Once the quinoa has cooled, toss it together with the prepared vegetables in a large bowl. Drizzle the citrus avocado dressing over the salad and mix well.

Chef’s Insight

The combination of flavors and textures in this recipe creates a satisfying and nutritious meal that will leave you feeling energized and refreshed.

Notes

This recipe can be easily customized to suit personal taste preferences and dietary restrictions.