Name: Thai Quinoa Salad
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups carrots, grated; 2 cups red cabbage, thinly sliced; 1 cup mint leaves, chopped (or cilantro; 1 jalapeno, seeded and diced; 1/2 cup peanuts, chopped - optional; 1/4 cup extra virgin olive oil; 1/3 cup lime juice; 2-3 Tbsp coconut aminos; 1 Tbsp. honey or pure maple syrup

In a medium saucepan over high heat, bring quinoa and 1 1/2 cups water to a boil. Reduce to a simmer, cover and cook fro 15 minutes or until the water has been absorbed. Transfer to a large bowl and fluff with a fork.

Blend the olive oil through honey in a jar or bowl

When the quinoa is cool add all of the vegetables, dressing and stir together.

Top with peanuts if using and chill in fridge for at least an hour to blend flavors.

This will stay fresh for 5 days, in the fridge.

Meal Plan

Recipes

Thai Quinoa Salad

Ingredients

Instructions

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