Refreshing Thai Breakfast Bowl

Allergens

Peanuts, Soy

Ingredients

• 1 cup cooked quinoa
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup baby spinach
• 1 medium avocado, sliced
• 1/2 cup edamame, shelled and cooked
• 1/4 cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped For the Thai Peanut Dressing:
• 2 tbsp natural peanut butter
• 1 tbsp low
• sodium soy sauce or tamari
• 1 tsp rice vinegar
• 1 tsp honey
• 1 garlic clove, minced
• 1/2 lime, juiced
• 1/4 cup water

Instructions

1. In a large mixing bowl, combine the cooked quinoa, mixed berries, baby spinach, avocado slices, edamame, and chopped peanuts.
2. Prepare the Thai Peanut Dressing by whisking together the peanut butter, soy sauce or tamari, rice vinegar, honey, minced garlic, lime juice, and water in a small bowl until smooth.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Top with fresh cilantro and serve immediately.

Chef’s Insight

The combination of protein-rich quinoa and edamame, healthy fats from avocado, and antioxidants from berries make this a balanced and nutritious breakfast option.

Notes

Adjust the dressing to taste by adding more lime juice or honey if desired.