Crunchy Thai Quinoa Salad

Ingredients

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2 cups cooked BBG Organic Quinoa
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced sugar snap peas
1/2 cup chopped cilantro
1/2 cup tiny sliced green onion
1/4 cup chopped roasted peanuts
1/4 cup PBfit, premixed with water
Clear
3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp BBF Coconut Vinegar
1 tsp sesame oil
1 tsp grated fresh ginger
1/2 lime, juiced
pinch of red pepper flakes

Directions

1. Combine all salad ingredients in a large bowl.
2. Whisk together all of the dressing ingredients in a separate bowl.
3. 10 minutes before serving drizzle dressing over the salad.
4. Enjoy.

CALORIES 380, PROTEIN 14g, FAT 10g, CARBS 38g, SERVES 4

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