Thai Veggie Quinoa Bowl

When I first found this recipe, I was skeptical – mostly in that I typically don’t like raw broccoli. Scratch that – I simply, outright don’t like raw broccoli. And cauliflower for that matter! Originally I had thought about lightly cooking both the broccoli and onion but I was being lazy when I had to make it, so I decided to keep it raw.

And I’m glad I did!

All the ingredients blended really well and the dressing was delicious. This salad would work well with adding chickpeas and bell pepper. Would be good at a summer BBQ. I added my Sticky Tofu to it for dinner one day and had the rest in my lunch the next. I will definitely be adding this to my regular arseneau of recipes!

Ingredients

  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped

For the Dressing:

  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carrots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

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