Thai Coconut Lime Quinoa Salad

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted almonds, chopped
• 1/2 avocado, diced
• 1/4 cup shredded carrots
• 1 lime, zested and juiced
• 2 tbsp coconut cream
• 1 tbsp honey
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, basil, cilantro, almonds, avocado, and carrots. In a separate small bowl, whisk together lime zest, lime juice, coconut cream, honey, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Adjust seasoning as needed and serve immediately.

Chef’s Insight

This salad is versatile and can be customized to suit different tastes by adding or removing ingredients. Experiment with different proteins or vegetables for a meal that suits your mood.

Notes

This dish is gluten-free and can be easily modified for a low-carb or keto diet.