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

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