Peanut Quinoa Crunch Salad
This is an easy, satisfying meal to grab from the fridge when your day gets busy and your lunchtime window slowly slips away.
Servings: 4 servings
Ingredients
Salad
- 1½ cups chicken bone broth
- ¾ cup quinoa
- 2 cups shredded cabbage
- 1 large red bell pepper
- 1 large cucumber
- 1 cup shelled edamame
- ¼ cup green onion
- ¼ cup cilantro
- 2 cups shredded chicken
Roasted Peanuts
- 1½ cups raw peanuts
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil
- 2 tablespoons sriracha
- 1 tablespoon coconut sugar
- 1 teaspoon sea salt
Ginger Peanut Dressing
- ⅓ cup avocado oil
- ¼ cup lime juice (about 2-3 limes)
- 2 tablespoons creamy peanut butter
- 2 tablespoons reduced sodium tamari
- 2 tablespoons honey
- 1 teaspoon sriracha
- 1- inch piece of ginger grated
- 1 clove garlic minced
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Toss the peanuts with avocado oil, sesame oil, sriracha, coconut sugar, and sea salt. Roast until fragrant and golden.
- Simmer the quinoa in chicken bone broth until tender, then fluff and cool.
- Whisk together the avocado oil, lime juice, peanut butter, tamari, honey, sriracha, ginger, garlic, and black pepper until smooth.
- Toss the cabbage, bell pepper, cucumber, edamame, green onion, cilantro, chicken, quinoa, and roasted peanuts together. Add the dressing and toss until evenly coated.
Nutrition
Calories: 600kcal | Carbohydrates: 43g | Protein: 31g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 53mg | Sodium: 912mg | Potassium: 722mg | Fiber: 5g | Sugar: 14g | Vitamin A: 237IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 4mg