Quinoa Thai Salad with Peanut dressing
Ingredients
- 1/4 cup peanut butter
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice juice of one lime
- 2 tbsp soy sauce
- 2 tbsp Vegetable oil
- 2 tbsp honey
- 2 cloves garlic minced
- 1 tbsp ginger
- 1 tsp chili paste
- 1 cup cilantro chopped
- Rotisserie chicken
- 1/2 head red cabbage
- 1 lb mini peppers sliced in rings
- 8 oz edamame
- 1 cup cilantro chopped
- 1 bunch green onions chopped
- 1 English Cucumber chopped
- 2 cups snap peas
- 1 cup quinoa
- 2 cups chicken broth
Instructions
- For dressing mix in Vitamix. peanut butter, rice wine vinegar, lime juice, soy sauce, ginger, garlic, honey, chili paste, cilantro, oil.
- For salad: Boil chicken broth, add quinoa and cook 15 minutes. Let cool. Shred chicken from rotisserie chicken, chop vegetables and toss together. Toss with quinoa. For meal prep. Add dressing before serving.
