Energizing Thai Quinoa Salad

Allergens

None

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup carrot, shredded
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons tamari or soy sauce
• 1 tablespoon coconut sugar
• 1 teaspoon sriracha (optional)
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. While the quinoa cools, prepare the vegetables: dice the cucumber, red bell pepper, and carrot. Chop the fresh cilantro.
3. In a large bowl, combine the cooled quinoa, cucumber, red bell pepper, carrot, and cilantro.
4. In a small bowl, whisk together lime juice, tamari or soy sauce, coconut sugar, sriracha (if using), minced garlic, salt, and pepper.
5. Pour the dressing over the quinoa mixture and toss to combine. Adjust seasonings as needed.
6. Serve immediately, or refrigerate until ready to serve.

Chef’s Insight

This recipe is a perfect example of how simple, fresh ingredients can come together to create a delicious and nourishing meal that fuels both the body and mind.

Notes

This recipe is a great way to enjoy the flavors of Thai cuisine while maintaining a vegan diet. It's perfect for lunch or dinner and can be easily customized to suit your taste preferences.