Vietnamese Quinoa Salad Bowl – A Rejuvenating Dinner

Allergens

N/A (check for fish sauce or tamari allergies)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 large cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup fresh bean sprouts
• 1/2 cup fresh basil leaves, torn
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup mint leaves, chopped
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• Salt and pepper, to taste Dressing:
• 3 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup (for vegan)
• 1/2 teaspoon fish sauce (or tamari for gluten
• free and vegan)
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup extra virgin olive oil or coconut oil

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it stand for 5 minutes. Fluff with a fork and set aside.
2. In a large mixing bowl, combine cucumber, bell peppers, shredded carrots, bean sprouts, and green onions. Add cooked quinoa and toss well to mix.
3. Prepare the dressing by whisking together rice vinegar, lime juice, honey or maple syrup, fish sauce or tamari, minced garlic, grated ginger, and red pepper flakes (if using). Slowly drizzle in olive oil or coconut oil while continuously whisking until well emulsified.
4. Pour dressing over the salad and toss to evenly coat. Season with salt and pepper to taste. Garnish with basil, cilantro, mint leaves, and roasted peanuts. Serve immediately.

Chef’s Insight

Feel free to add other vegetables like cabbage, spinach, or sprouts to increase the nutrient density of this dish.

Notes

Adjust seasonings to taste, adding more salt, pepper, or additional dressing as desired.