| Prep Time | 15 minutes |
| Servings |
Meal Bowls
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Ingredients
- 1/2 cup honey
- 1/2 cup soy sauce low-sodium
- 1/2 cup creamy peanut butter (or nut free alternative)
- 1/4 cup rice vinegar
- 1/4 cup lime juice 3 fresh limes
- 4 cloves garlic minced
- 2 tbsp sriracha hot sauce or to taste
- 4 tsp Sesame oil
- 2 tsp ground ginger
- 2 tsp onion powder
- 2 cups quinoa dry
- 3 cups red cabbage shredded
- 2 cups matchstick caarrots
- 8 oz bean sprouts
- 1 cucumber peeled and diced
- 4 green onions chopped
- 1 cup roasted peanuts dry and chopped
- 1 cup cilantro fresh, long stems removed
- Optional add-ins chicken, pork, shrimp, tofu
Ingredients
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Instructions
- Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
- Prepare quinoa according to directions listed on package. To assemble salads, layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts then garnish with plenty of cilantro.
- Drizzle each serving with dressing to taste and serve.
Recipe Notes