Energizing Vietnamese Snack Bowl – Rejuvenating Quinoa Salad

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large carrot, julienned
• 1 medium cucumber, diced
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 1/2 cup green onions, thinly sliced Lime Dressing:
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let it cool completely.
2. While the quinoa is cooling, prepare your vegetables: julienne the carrot, dice the cucumber, thinly slice the red bell pepper, and chop the fresh cilantro.
3. In a small bowl, whisk together lime juice, rice vinegar, honey, sesame oil, salt, and pepper to taste. Set aside.
4. Once quinoa is cooled, add it to a large mixing bowl with the prepared vegetables and green onions. Pour the dressing over the top and mix well to combine.
5. Garnish with chopped roasted peanuts and additional cilantro if desired.

Chef’s Insight

Use fresh ingredients for the best flavor and texture. Consider using organic produce to avoid exposure to pesticides.

Notes

Adjust the seasoning to your taste preference.