Description
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 bell 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
Instructions
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!
3. Massage the kale with your fingers until it turns deep green, optionally adding oil, lemon juice and salt.
Notes
Make the quinoa a day ahead so it cools before assembling.
Add a sliced avocado.
Replace quinoa with rice, grains, or noodles.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bowl
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 356
- Sugar: 4g
- Sodium: 65mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 42mg