Thai Quinoa Bowl With Coconut-Lime Vinaigrette

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Nutrition per serving    (USDA % daily values)
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Ingredients for 2 servings

For the chicken:

1/2 cup light coconut milk

1/2 lime, juiced (about 1 Tbsp.)

2 Tbsp. store-bought red curry paste

1 Tbsp. honey

1 tsp. salt

1-1/2 lb. boneless, skinless chicken breasts, cut into bite-size chunks

1 tsp. coconut oil

For the quinoa:

1/2 cup quinoa, rinsed

1 cup light coconut milk

For the salad:

3 cups baby spinach

2 carrots, julienned (cut into matchsticks)

1 avocado, sliced

1/2 cup fresh cilantro

lime wedges, for garnish

2 Tbsp. Olivelle Coconut White Balsamic Vinegar

3 Tbsp. Olivelle Tahitian Lime Olive Oil

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