Vietnamese Quinoa Salad

Instructions

1. 1

   Rinse the quinoa in a fine-mesh strainer and cook according to package instructions. Set aside to cool.

   Tip: Use a non-stick pan or rice cooker for easy quinoa cooking.

2. 2

   In a large bowl, combine the cooked quinoa, cucumber, carrots, red onion, and cilantro.

   Tip: Adjust the quantity of each ingredient to your liking.

3. 3

   In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, and peanut oil to make the dressing.

   Tip: If using fish sauce, you can also use a combination of soy sauce and lime juice for a vegan version.

4. 4

   Pour the dressing over the quinoa mixture and toss to combine.

   Tip: Season with salt and pepper to taste.

5. 5

   If using diced chicken breast, add it to the quinoa mixture and toss to combine.

   Tip: You can also add cooked shrimp or tofu for added protein.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This salad is perfect for a light and refreshing lunch or dinner.

7. 7

   Just before serving, garnish with additional cilantro and lime wedges if desired.

   Tip: This salad is also great for potlucks or picnics, as it's easy to transport and serves many.