Ingredients
Method
Prepare the Quinoa
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.
Prepare the Vegetables
- While the quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and shred the carrots.
- In a large bowl, combine all the chopped vegetables and the fresh cilantro.
Make the Dressing
- In a small bowl, whisk together the olive oil, lime juice, grated ginger, honey (if using), red pepper flakes, and salt until well combined.
Assemble the Bowl
- In the bowl with the vegetables, add the cooked quinoa and drizzle the dressing over the top.
- Toss everything together until well mixed. Adjust seasoning if necessary.
- Serve immediately, or refrigerate for up to 2 days for a cold quinoa salad.
Notes
For additional protein, consider adding chickpeas or grilled chicken. This bowl can be customized with your favorite vegetables or whatever you have on hand. Enjoy it warm or cold!
