Asian Quinoa Bowl with Peanut Sauce
Ingredients
The Bowl
-
2
cups
cooked quinoa
-
16
ounces
grilled chicken, chopped (or tempeh)
-
1
tablespoon
sesame oil
-
4
ounces
broccoli, chopped
-
1
medium
red pepper, cut into strips
-
3
medium
carrots, julienned
-
4
ounces
snow peas, chopped
-
6
medium
green onions, chopped
Peanut Sauce
-
½
cup
peanut butter powder
-
¼
cup
water
-
1
tablespoon
tamari (gluten-free)
-
1
tablespoon
lime juice
-
1
tablespoon
rice vinegar
-
½
tablespoon
ketchup
-
4
cloves
garlic, minced
-
½
tablespoon
ginger, minced
-
¼
teaspoon
crushed red pepper flakes
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add broccoli and red pepper, cooking for 5 minutes.
- Stir in carrots and snow peas, cooking for an additional 3 minutes.
- Prepare the peanut sauce by blending peanut powder, water, tamari, lime juice, rice vinegar, ketchup, garlic, ginger, and red pepper flakes until smooth.
- Serve the quinoa in bowls topped with chicken and vegetables, and drizzle with peanut sauce.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
10g
Total carbohydrates
38g
Total protein
36g
Sodium
550mg
Cholesterol
72mg
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