Vietnamese Quinoa Salad with Citrus Vinaigrette

Allergens

Gluten, Nuts, Soy

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 small red onion, thinly sliced
• 2 cups mixed salad greens
• 1 medium carrot, julienned
• 1 cucumber, sliced into half
• moons
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• Salt and pepper to taste

Instructions

1. a. Rinse the quinoa under cold water in a fine mesh strainer for about 30 seconds until the water runs clear. b. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and let it stand covered for another 5 minutes. c. Fluff the cooked quinoa with a fork and let it cool completely. d. In a small bowl, whisk together the citrus vinaigrette ingredients (orange juice, lime juice, honey, garlic, olive oil, salt, and pepper). e. In a large serving bowl, combine the cooled quinoa, onion, salad greens, carrot, cucumber, cherry tomatoes, cilantro, and mint. Add the citrus vinaigrette and toss to coat evenly. Season with salt and pepper to taste.

Chef’s Insight

This recipe can be easily adapted for meal-prep lunches during the week.

Notes

Be sure to rinse the quinoa thoroughly to remove its natural coating, which can make it taste bitter or cause digestive issues.