Energizing Thai Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1/2 cup quinoa, uncooked 1 cup water 1/4 cup red cabbage, shredded 1/4 cup carrots, julienned 1/4 cup cucumber, diced 1/2 cup red bell pepper, thinly sliced 1/4 cup fresh cilantro, chopped 1 tablespoon peanuts, crushed 1 lime, juiced 1 tablespoon soy sauce or tamari 1 tablespoon sesame oil 1 teaspoon maple syrup Salt and pepper to taste

Instructions

1. a. Cook the quinoa in water according to package instructions until tender and fluffy. Set aside to cool. b. In a large bowl, combine the cooked quinoa, red cabbage, carrots, cucumber, red bell pepper, and cilantro. c. In a separate small bowl, whisk together lime juice, soy sauce or tamari, sesame oil, and maple syrup. Season with salt and pepper to taste. d. Pour the dressing over the salad and toss well to combine. Sprinkle crushed peanuts on top before serving.

Chef’s Insight

The combination of flavors and textures in this dish provides the perfect balance of nutrients for a satisfying, energy-boosting meal.

Notes

For a vegan and gluten-free meal, be sure to use tamari instead of soy sauce.