If you’re a fan of Thai flavors, this recipe is for you. High in protein, fiber, and flavor, it’s sure to become a much-loved dish! Pair with your favorite lean protein like chicken, fish, or for a meat-free meal try tofu.
INGREDIENTS:
For the peanut dressing:
⅓ cup creamy peanut butter, no sugar or salt added
3 tablespoons liquid aminos
3 tablespoons water
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon ground ginger
½ teaspoon sesame oil
A pinch of red pepper flakes
For the salad:
1 cup cooked quinoa
1 bunch lacinato kale (about 8 large leaves), thick stems removed and finely chopped
¼ medium red cabbage, thinly sliced
1 red bell pepper, seeded and chopped
½ cup carrots, shredded
1 teaspoon cilantro, finely chopped
1 green onion, sliced
¼ cup (1½ oz/45 g) unsalted peanuts, chopped
INSTRUCTIONS:
Place peanut dressing ingredients into a food processor and mix until well combined.
In a large bowl, combine the quinoa, kale, cabbage, bell pepper, carrots, and cilantro. Drizzle with the peanut dressing and toss to coat. Sprinkle with green onion and peanuts and serve.
Makes 4 servings.
NUTRITION FACTS (PER SERVING):
Calories 310
Protein 14 g
Total fat 18 g
Saturated fat 3 g
Cholesterol 0 mg
Carbs 29 g
Fiber 7 g
Total sugars 10 g
Added sugars 4 g
Sodium 760 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Brittany Donovan
Brittany Donovan is a cookbook author and lifestyle blogger with a passion for food and fitness. She believes a life of fun, health and wellness can be achieved by doing the little things every day that make a difference. She enjoys kickboxing, decorating, photographing new recipes and dance parties in the kitchen with her husband. She resides in Sacramento, California.
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