Vibrant Thai Quinoa Bowl with Lime-Ginger Smoothie

Allergens

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Ingredients

• 1 cup cooked quinoa
• 1/2 cup mixed vegetables (bell peppers, cucumber, carrots)
• 1/4 cup edamame
• 1/4 cup avocado, sliced
• 1 tbsp toasted almonds
• 1/2 lime, juiced
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 cup coconut milk
• 1 cup spinach
• 1/2 cup kale
• 1/2 banana
• 1/2 cup frozen mango chunks
• Ginger, to taste

Instructions

1. In a bowl, combine cooked quinoa with mixed vegetables, edamame, avocado, and toasted almonds.
2. In a separate container, whisk together lime juice, rice vinegar, honey, and coconut milk.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Blend spinach, kale, banana, mango, ginger, and remaining 1/2 cup of coconut milk in a blender until smooth.
5. Serve the vibrant Thai quinoa bowl alongside the zesty lime ginger smoothie for a balanced brunch.

Chef’s Insight

To enhance the flavors of this dish even further, add a dash of chili flakes or a sprinkle of fresh cilantro.

Notes

Feel free to substitute the vegetables used in this recipe with your favorites.