Thai Quinoa Salad with Cilantro-Lime Dressing

Allergens

None

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 medium cucumber, thinly sliced 4. 1 red bell pepper, thinly sliced 5. 1 cup cherry tomatoes, halved 6. 1/2 cup fresh cilantro, chopped 7. 1 avocado, sliced 8. 1 lime, juiced 9. 1/4 cup extra
• virgin olive oil 10. Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed. Set aside to cool.
2. In a large bowl, combine cucumber, red bell pepper, cherry tomatoes, and cilantro. Add the cooled quinoa and toss gently to combine.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well to coat.
4. Top with avocado slices and serve immediately.

Chef’s Insight

To enhance the flavor of the cilantro-lime dressing, let it sit for 10 minutes before tossing with the salad.

Notes

Feel free to switch up the vegetables in this salad according to your preference.