Thai Quinoa Salad

If you need a tropical vacation but have never-ending kid sports tournaments and work meetings, this meal is for you. It’s a mini trip to Thailand in every bite!

Even dreamier, it’s filled with healing tonics, such as apple cider vinegar, that strengthen your gut while helping your body let go of excess fat. 

Set sail to island time, even if it’s just for a moment!

Ingredients (Serves 2)

Thai Dressing

1/4 cup plus 2 tablespoons of filtered water
1 tablespoon sesame seeds
1 teaspoon garlic, chopped
1 teaspoon lemon juice, freshly squeezed
3 teaspoons apple cider vinegar
2 teaspoons gluten-free tamari
1/4 cup raw tahini (sesame butter)
1 date, pitted
1/2 teaspoon salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/2 teaspoon toasted sesame oil

Salad

1 cup quinoa
1 large handful of arugula
1 tomato, sliced
1/4 red onion, diced

Directions

Steam the quinoa in a steamer or rice cooker and set aside. If cooking on the stovetop, combine 1 cup of quinoa with 2 cups of filtered water or yeast-free vegetable broth, and cook over medium heat for 15 to 20 minutes or until all the liquid is absorbed.

Blend the dressing ingredients in a blender.

Combine the quinoa, arugula, sliced tomatoes, and diced red onion on a serving plate or in a bowl.

Add the Thai dressing, hand mix with a spoon, turn on the sounds of waves from YouTube, and enjoy!

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