Vietnamese Quinoa Salad Bowl with Citrus Mint Vinaigrette

Allergens

Nuts (peanuts)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. a. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let it cool. b. In a small bowl, whisk together lime juice, olive oil, honey, garlic, ginger, mint, and salt to make the vinaigrette. Set aside. c. In a large serving bowl, combine cooked quinoa, cucumber, bell peppers, cherry tomatoes, mint, and cilantro. Add in 1/2 cup of vinaigrette and toss well to coat. Top with roasted peanuts. d. Serve immediately or store in the refrigerator for later consumption.

Chef’s Insight

Feel free to adjust the vinaigrette according to your taste preferences by adding more lime juice or honey.

Notes

This gluten-free recipe is perfect for those with dietary restrictions or looking for a light, refreshing meal.