Rejuvenating Thai Quinoa Salad with Peanut Lime Dressing

Allergens

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Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 cup mixed bell peppers, thinly sliced
• 1 cup cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Let it cool.
2. In a large bowl, combine bell peppers, cucumber, cherry tomatoes, cilantro, and roasted peanuts.
3. Add cooked quinoa to the vegetable mixture and toss gently.
4. In a small bowl, whisk together lime juice, rice vinegar, honey, soy sauce, minced garlic, grated ginger, salt, and pepper to taste.
5. Pour the dressing over the salad and mix well.
6. Let it sit for 10 minutes to allow flavors to meld before enjoying.

Chef’s Insight

Feel free to adjust the dressing ingredients to suit your taste preferences.

Notes

This recipe can be easily doubled or tripled to serve more people.