Vibrant Thai Quinoa Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup red cabbage, thinly sliced
• 1 medium carrot, julienned
• 1 large cucumber, sliced
• 1 avocado, halved, pitted, and sliced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup roasted peanuts, roughly chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 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 chickpeas, red cabbage, carrot, cucumber, and cilantro leaves. Toss gently to mix.
3. Add cooled quinoa into the bowl with the vegetables and toss again to combine.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and mix well.
5. Top the salad with sliced avocado and roasted peanuts just before serving.

Chef’s Insight

Feel free to adjust the seasoning according to your taste, adding more salt, pepper, or lime juice if needed.

Notes

This dish is perfect for meal prep or a quick and healthy lunch.