Sesame Quinoa Salad

I needed to get myself back on track. I have gone back in the habit of grabbing lunch with clients or friends and it has absolutely thrown me off my game. I am in wedding crunch time now, so there will be a major influx of healthy recipes from here on out. This salad is a protein packed non-lettuce salad (which lets be real we all need every now and then). This recipe makes 4-5 full sized salads.

Ingredients-

2-3 chicken breasts

Coleslaw mix

Matchstick Carrots

Green Onions

Cucumbers

1 can of drained chickpeas

Sesame Seeds

Cilantro

Quinoa

Veggie or Bone Broth

Marinade/dressing-

Peanut butter

Sriracha

Rice Vinegar

Coconut Aminos

Sesame Oil

Marinade your chicken breasts for AT LEAST 24 hours prior to assembling your bowls.

Use about equal parts of all the ingredients for the marinade/dressing and put in a ziplock. Add your chicken and let sit in the fridge for at least 24 hours.

The next day grill or air fry the chicken, let it rest, then dice it up.

Quinoa-

2 cups quinoa

4 cups of veggie or bone broth

Let broth come to a boil and add quinoa. Let simmer for 20-25 minutes until all the water has absorbed. I would also reccomend you add some cilantro and diced green onions to the broth for additional flavor.

Let it cool completely before assembling the bowls.

Assemble-

3/4-1c cooked quinoa

1/4 can of chickpeas

1 small cucumber chopped

1/2c coleslaw mix

1/2 c matchstick carrots

Top with diced chicken, green onions, cilantro, and sesame seeds.

Dressing-

Use about equal parts of all the ingredients for the dressing. About 1/3 cup of each makes a generous portion for 4-5 salads.

I put all the ingredients in a blender bottle and shake until smooth. You can also replace PB with PB2 or PB Powder to reduce calories.

I store dressing in 2 oz containers and just pour it over and shake to incorporate right before I plan to eat!

I hope you enjoy this recipe. I am eating my bowl as I hit publish for this post, so ENJOY!

CB