Crunchy Thai Quinoa Salad
Easy Peasy Farm-to-Table meal that’s both light, filling, and absolutely delicious. The crisp garden veggies, like cabbage, carrots, and cucumbers, mixed with a tangy dressing and creamy avocado slices make it the perfect summer dinner or lunch. I make a big batch and then keep it in the fridge for meals throughout the week.
Tips:
- Put the salad together (without the avocado), add the dressing, and then refrigerate for 24 hours to let the flavors marinate.
- Add the avocado just before you eat to prevent it from turning brown in the fridge.