I love taking recipes and changing up the ingredients to make them my own. This recipe is a different take on one that I found from Goodful. It is protein packed and oh-so-healthy for you! And yet you’re not just gnawing around on a piece of lettuce – that’s not my kind of “healthy” 🙂
*** This would also be a GREAT Mason Jar Salad –
see the bottom of this recipe for assembly instructions. ***
1 C Water
1 C Vegetable Stock
1 C Quinoa (uncooked)
2 Carrots, diced
1 Bell Pepper, diced
1 Cucumber, diced
1 C Purple Cabbage, diced
1 C Snap Peas, diced
1/2 C Cilantro, diced
2-3 Green Onions, sliced (just the white part)
5 C Chicken Breast, fully cooked and diced
1/2 C – 1 C Peanuts, crushed
1 C Water
2 Tbsp Soy Sauce
2 Tbsp Fresh Ginger, grated
4 Garlic Cloves, minced
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 C Peanut Butter
1. Bring water and vegetable stock to a boil in a pot, then add quinoa. Cover and simmer for 12-15 minutes.
2. In a large bowl, combine all of the Salad Ingredients together.
3. In a small bowl, mix all of the Sauce Ingredients together.
4. Pour the sauce over the salad and stir to combine. Enjoy!
*** Mason Jar Version: I would recommend dividing this into 4 jars. Mix the sauce ingredients and divide it evenly amongst the 4 jars. Then follow this order to layer the salad ingredients, dividing them equally amongst the 4 jars as well: Chicken, Carrots, Bell Peppers, Peas, Cabbage, Cucumber, Green Onions, Cilantro, Peanuts.
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~ Lacey Busse ~
Health & Fitness Coach