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.
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.
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