Thai Quinoa Salad Bowl

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 oz grilled chicken breast, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup julienned red bell pepper
• 1/2 cup thinly sliced cucumber
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup toasted almonds, roughly chopped
• 1 lime, zested and juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. In a large salad bowl, combine cooked quinoa, chicken, carrots, red bell pepper, cucumber, cilantro, green onions, and almonds.
3. In a small bowl, whisk together lime zest, lime juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well to combine. Serve immediately.

Chef’s Insight

This Thai Quinoa Salad Bowl is perfect for a light lunch or dinner, but it can also be enjoyed as a hearty side dish. Feel free to adjust the protein portion size to suit your needs.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.