Vietnamese Quinoa Salad Bowl with Citrus Turmeric Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 cups mixed leafy greens (spinach, kale, or Swiss chard)
• 1/2 cup shredded carrots
• 1/2 cup chopped cucumber
• 1/2 cup edamame, shelled and cooked
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 1 tablespoon sesame oil
• Salt and pepper, to taste Citrus Turmeric Dressing:
• 1/2 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon grated turmeric root
• 1 tablespoon honey or agave syrup
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. While the quinoa cooks, prepare the Citrus Turmeric Dressing by whisking together all ingredients in a small bowl. Adjust seasonings to taste and set aside.
3. In a large mixing bowl, combine the cooked and cooled quinoa with the mixed leafy greens, shredded carrots, chopped cucumber, edamame, red bell pepper, and fresh cilantro.
4. Gently toss the salad ingredients together, then drizzle the Citrus Turmeric Dressing over the top. Toss again to evenly coat the salad. Season with salt and pepper, if needed.
5. Top the salad with roasted peanuts and serve immediately.

Chef’s Insight

This dish is not only beautiful but also incredibly nourishing, with quinoa providing plant-based protein, edamame adding additional protein, and turmeric offering anti-inflammatory benefits.

Notes

Feel free to swap out any of the vegetables in this recipe for your personal preferences or seasonal availability.