Energizing Thai Vegetarian Lunch: Zesty Papaya Salad and Quinoa-Avocado Bowls

Allergens

Nuts (peanuts).

Ingredients

• 2 cups chopped papaya 1/4 cup thinly sliced red onion 1/4 cup chopped cilantro 1 tablespoon peanuts, crushed 2 tablespoons lime juice 1 teaspoon sugar 1 teaspoon chili flakes (optional) Salt, to taste 1 cup cooked quinoa 1 avocado, sliced 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup fresh basil leaves 2 tablespoons olive oil 1 teaspoon lemon zest 1 teaspoon lemon juice Salt and pepper, to taste

Instructions

1. In a large bowl, combine papaya, red onion, cilantro, peanuts, lime juice, sugar, chili flakes (if using), and salt toss gently until well mixed. Set aside.
2. To prepare the quinoa avocado bowls, place cooked quinoa in two serving bowls and top each with sliced avocado, cherry tomatoes, cucumber, and fresh basil leaves.
3. In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt, and pepper drizzle over the quinoa avocado bowls.
4. Serve the papaya salad alongside the quinoa avocado bowls for a well rounded and satisfying vegetarian lunch.

Chef’s Insight

This recipe combines the fresh, tangy flavors of Thai cuisine with the nutritional benefits of a vegetarian meal. The contrast of textures and colors creates a visually appealing and satisfying dish.

Notes

This recipe is a great source of vitamins, minerals, and antioxidants, promoting overall health and well-being.