Thai Crunch Quinoa Bowl Recipe
These bowls are packed with veggies, protein and so much flavor. With the perfect Thai Peanut Sauce, this is a wholesome, healthy meal that’s a great meal prep for the week.
Ingredients
Bowl Ingredients:
- 2 large chicken breasts cooked as desired
- 2 cups quinoa cooked
- 1-2 tsp garlic salt to taste
- 2 cups green cabbage chopped
- 2 cups red cabbage chopped
- 3-4 carrots cut into matchsticks
- 2 cucumbers chopped
- 1/2 bunch green onions chopped
- 1/2 cup cilantro
- Ranch dressing to dress
Thai Peanut Dressing Ingredients:
- 2 tbsp peanut butter crunchy or smooth
- 2 tbsp. honey
- 1 tbsp. olive oil
- 2 tsp. water
- 2 tsp. rice vinegar
- 2 tsp. soy sauce
- Pinch of salt
Instructions
- Cook the quinoa as directed, add garlic salt to taste and cook your chicken as desired.
- While chicken and quinoa are cooking, prep & chop all of the veggies and set aside.
- Make the Thai Peanut Dressing by putting all the dressing ingredients into a jar or shaker bottle and shaking until fully combined.
- Assemble your bowls by adding a scoop of quinoa to the bottom of the bowl with about 1/2 cup of green & red cabbage, 1/2 cup carrots, and 1/2 cup of cucumber on top. Add about 1/2 cup chicken, some green onions and cilantro, and a drizzle of ranch and the Thai Peanut Dressing.
- Mix together and ENJOY!