Description
This blend of fresh veggies, protein-packed quinoa, and a spicy peanut sauce makes for a great flavorful plant-based protein dinner or meal prep that everyone will love.
Ingredients
Scale
Salad:
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 1/2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 1/2 cups steamed broccoli florets
- 1 (15oz) can chickpeas, drained and rinsed
- Red pepper flakes to garnish
Sauce:
- 1/3 cup creamy peanut butter
- 1/4 cup coconut aminos or soy sauce
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon apple cider vinegar
- Water to thin
- Crushed red pepper flakes for garnish
Instructions
Cook Quinoa:
- Combine quinoa and water in a large pot, bring to a boil.
- Reduce to simmer, cover and cook for 15 minutes.
- Remove from heat, leave covered for a couple minutes, then fluff with a fork.
Make sauce while quinoa cooks:
- Combine all sauce ingredients in a bowl and whisk.
- Add a small amount of water and whisk, repeating until you reach a thin consistency you can pour over your dish.
Salad:
- In a large bowl, combine the cooked quinoa, chickpeas, cabbage, carrots, and broccoli together.
- Drizzle with desired amount of dressing. (You may not need it all.)
- Garnish with red pepper flakes.
Notes
Vegan Option – sweeten sauce with maple syrup or agave instead of honey, add cayenne pepper if you want the spice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/3 of recipe