Vibrant Vietnamese Quinoa Salad Bowl with Citrus Ginger Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 4 cups mixed greens (spinach, kale, arugula)
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1 cup edamame, shelled and cooked
• 1/2 cup fresh cilantro leaves
• 1/2 cup chopped green onions
• 2 tbsp freshly squeezed lime juice
• 1 tbsp grated ginger
• 2 tsp honey
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
2. In a large salad bowl, combine mixed greens, shredded carrots, sliced red bell pepper, edamame, cilantro leaves, and green onions. Add the cooked quinoa and toss to mix.
3. In a small bowl, whisk together lime juice, grated ginger, honey, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the dressing is well combined.
4. Drizzle the citrus ginger dressing over the quinoa salad and toss to coat evenly. Adjust seasonings if necessary. Serve immediately.

Chef’s Insight

Experiment with different vegetables, proteins, and dressings to create your own personalized quinoa salad bowl.

Notes

This recipe is not only gluten-free but also vegan and dairy-free.