Enjoy a cool quinoa salad with a Thai twist that has crunchy peanuts, a protein-packed chickpea dish, and a dressing made with lime juice.
Ingredients: 1 cup quinoa, cooked. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup peanuts, chopped. Dressing:. 3 tablespoons soy sauce. 2 tablespoons lime juice. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon ginger, minced. 1 clove garlic, minced. 1 teaspoon sriracha optional.
Instructions: In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, cilantro, and peanuts. In a small bowl, whisk together soy sauce, lime juice, sesame oil, maple syrup, ginger, garlic, and sriracha if using. Pour the dressing over the quinoa mixture and toss until well combined. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with extra cilantro and peanuts if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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