Thai Quinoa Protein Bowl with Lemon-Ginger Dressing

Allergens

Soy (edamame)

Ingredients

• 1 cup quinoa, uncooked 2 cups water or vegetable broth 4 oz grilled chicken breast, thinly sliced 1/2 cup edamame, shelled and cooked 1/2 cup red bell pepper, diced 1/2 cup cucumber, sliced 1/2 cup carrot, shredded 1/4 cup fresh cilantro leaves, chopped 2 green onions, thinly sliced 1 avocado, sliced (for serving) Lemon
• Ginger Dressing: 1/4 cup lemon juice, freshly squeezed 1 tbsp ginger, grated 1 tsp honey or maple syrup 2 cloves garlic, minced 1/4 tsp sea salt 1/4 tsp ground black pepper 1/3 cup olive oil

Instructions

1. a. Rinse quinoa under cold water and cook according to package instructions using water or vegetable broth. Set aside. b. In a large bowl, combine cooked quinoa, grilled chicken, edamame, bell pepper, cucumber, carrot, cilantro, and green onions. c. Prepare Lemon Ginger Dressing: In a small bowl, whisk together lemon juice, ginger, honey or maple syrup, garlic, salt, and black pepper. Slowly drizzle in olive oil while continuously whisking until fully combined. d. Drizzle dressing over the quinoa mixture and toss well to combine.

Chef’s Insight

This high-protein Thai Quinoa Protein Bowl is perfect for meal prepping and can be enjoyed hot or cold.

Notes

For a gluten-free option, ensure quinoa and other ingredients are labeled as such.