RAINBOW CRUNCH QUINOA SALAD
Serves: 4
Cook Time: 15 min
Prep Time: 7 min
Protein: ~37G (with chicken), ~16G (no chicken)
Ingredients:
1⁄2 cup quinoa
1 cup purple cabbage, sliced into thin strips
1 cup green cabbage, sliced into thin strips
1 cup shredded carrot
1 bell pepper (any color), sliced into thin strips
1 cup edamame
Optional: 2 cups cooked chicken breast or tofu
Almond Soy Dressing:
2 tbsp almond butter
1 tbsp olive oil or sesame oil
2 tbsp soy sauce
2 tbsp honey
3 tbsp rice wine vinegar
1 lime, juiced
1⁄4 tsp garlic powder
Directions:
1.Cook quinoa according to package directions.
2. While quinoa is cooking, mix together the dressing ingredients.
3. In a large bowl, combine cooked quinoa, purple cabbage, green cabbage, carrot, bell pepper, edamame and chicken (if desired).
4. Pour dressing over salad and toss well to combine.
5. Serve and enjoy!
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