Vietnamese Quinoa Salad with Citrus Ginger Dressing

Allergens

N/A (Gluten-Free)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 1/4 cup green onions, thinly sliced
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 cup edamame, shelled and cooked
• 1/2 cup mixed berries (raspberries, blueberries, blackberries)
• 1/2 cup fresh orange segments
• 1/4 cup roasted cashews, roughly chopped
• 1/4 cup fresh basil leaves Citrus Ginger Dressing:
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water and drain. In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. In a large bowl, whisk together lime juice, lemon juice, grated ginger, minced garlic, honey or maple syrup, salt, and pepper to make the Citrus Ginger Dressing. Slowly drizzle in the olive oil while continuously whisking until well combined.
3. In a large serving bowl, combine cooked quinoa, cilantro, mint, green onions, carrot, red bell pepper, edamame, mixed berries, orange segments, and basil leaves. Pour the Citrus Ginger Dressing over the salad and toss well to combine.
4. Serve immediately or refrigerate until ready to serve. Garnish with additional fresh herbs, roasted cashews, and a sprinkle of citrus zest if desired.

Chef’s Insight

This salad is not only delicious, but it's also packed with nutrients that will leave you feeling energized and satisfied.

Notes

Feel free to customize the salad with additional vegetables or fruits as desired.