Vibrant Vietnamese Quinoa Salad Bowl with Lemon-Ginger Dressing

Allergens

Nuts (in roasted peanuts)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cup cucumber, sliced 1/2 cup carrots, julienned 1/2 cup red bell pepper, thinly sliced 1/4 cup fresh mint leaves, chopped 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, roughly chopped 1/4 cup green onions, thinly sliced 1 avocado, sliced Lemon
• Ginger Dressing (recipe below)

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water until the rinsing water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed. Remove from heat and let cool.
2. While the quinoa cooks, prepare the vegetables and set them aside.
3. Once the quinoa is cooled, add it to a large mixing bowl along with the prepared vegetables and herbs. Toss gently to combine.
4. Serve the salad in bowls, drizzling the lemon ginger dressing on top. Garnish with roasted peanuts, green onions, and avocado slices.

Chef’s Insight

The key to a perfect Vietnamese quinoa salad bowl is balancing flavors and textures - from the crunchy vegetables to the creamy avocado and nutty roasted peanuts.

Notes

Feel free to add more vegetables or protein sources like grilled chicken or shrimp for non-vegan options.