Eat the rainbow this week with this thai peanut buddha bowl! Different colored fruits and vegetables contain different vitamins and minerals so the more colors the better!
You will need:
– 1 cup quinoa
– 1 ¾ cups water
– 3 cups spinach
– 1 cup shredded carrots
– 1 cup cucumber, diced
– 1 cup red cabbage, sliced
– 1 Tbsp olive oil
– 1 lb chicken breast, diced
– 1 tsp turmeric
– 1 tsp ginger
– 1 Tbsp sesame oil
– 1 tsp black pepper
– ¼ cup green onions
– thai peanut dressing for serving
1. Place water and quinoa into a pot and bring to a boil. Cover, reduce to simmer, and let cook for 15-20 minutes until the water is absorbed. (If you can: make the quinoa before hand so that it is cool for the salad)
2. While quinoa is cooking, place olive oil and chicken in a pan and season with turmeric, ginger, sesame oil, and black pepper. Cook for about 10 minutes or until chicken is cooked all the way through.
3. Assemble all ingredients in a bowl and top with 2 Tbsp thai peanut dressing!
Makes 4 servings
Exchanges: 2 Starch, 2 veg, 4 meat, 1 fat