Thai Peanut Chicken Buddha Bowls

Thai Peanut Chicken Buddha Bowls          

Prep Time:20 minutes Cook Time:20 minutesTotal Time:30 minutes Servings: 8

A quick, light, healthy and tasty peanut chicken quinoa bowl!

ingredients

·          1 cup quinoa

·          1 3/4 cups water (or coconut milk)

·          3 cups (packed) kale, massaged

·          2 cups bean sprouts

·          1 cup carrot, shredded

·          1 cup cucumber, sliced

·          1 cup red pepper, sliced

·          1 cup red cabbage, sliced

·          1 pound chicken satay

·          1 cup peanut dressing

·          1/4 cup peanuts, roasted and coarsely chopped

·          1/4 cup green onions, sliced

·          2 tablespoons cilantro, chopped

directions

1.    Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered, before letting cool.

2.    Meanwhile, assemble salad and enjoy!

Tip: Make the quinoa a day ahead of time so that it is cool when assembling the salad.
Note: Massage the kale with your fingers until it turns a nice deep dark green, optionally adding 1 teaspoon oil, 1 teaspoon lemon juice and a pinch of salt to help speed up the process.
Option: Add a sliced avocado!
Option: Replace the quinoa, with rice, other whole grains, noodles, etc.

Souce https://www.closetcooking.com

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