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. ***

Salad Ingredients

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

Sauce Ingredients

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

Directions

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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Email: laceybusse.shine2inspire@gmail.com

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Talk to you soon!

~ Lacey Busse ~

Health & Fitness Coach