THAI VEGGIES + QUINOA BOWL

Servings: 2

Bowl Ingredients:

  • 1/2 cup cabbage; shredded or thinly sliced
  • 1/2 cup quinoa; cooked according to package directions
  • 1/2 medium bell pepper; diced
  • 1/2 cup carrot; grated
  • 1 tbsp cilantro; chopped
  • 1/4 cup green onions; chopped
  • 2 tbsp cashews; chopped
  • 2 medium chicken breasts; slow cooked with chicken broth

Dressing:

  • 2 tsp garlic; minced
  • 1 tbsp cilatro
  • 1 tbsp almond butter; or any unsweetened nut butter
  • 1.5 tbsp lime juice
  • 1/2 tsp soy sauce or coconut aminos
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp ginger; freshly grated
  • 1 tbsp coconut milk
  • 1 tsp raw honey
  • 1/4 tsp chili paste (optional)
  • 1/4 cup olive oil
  • 1 tsp sesame oil
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Instructions:

  1. Shred chicken using two forks.
  2. To make dressing, place all ingredients (except oil) into a blender and blend until well combined. Then slowly add in oil and blend again.
  3. To assemble quinoa bowl, toss cooked quinoa, vegetables, cashews, shredded chicken and dressing; to taste.