Asian Peanut Broccoli Quinoa Salad
1 ¼ cups quinoa
2 ½ cups of water
¼ cup reduced sodium soy sauce
1 ½ TBSP of peanut butter
1 TBSP tomato paste
1 TSP pepper
⅛ TSP freshly grated ginger root
1 TBSP dark brown sugar
1 TSP honey (or maple syrup)
1 TSP brown rice vinegar
⅛ TSP crushed red pepper
2TBSP peanut oil
3 green onions chopped, divided
⅛ tsp sea salt
1 (14oz) extra firm tofu, cubed *OR cubed chicken
2 broccoli stalks, chopped about 3 cups
5 TBSP finely chopped unsalted peanuts
Combine the quinoa and water in a medium sized pot over medium heat; bring to a boil, then cover and reduce to a simmer for 15-20 mins, until liquid is absorbed
Whisk together the soy sauce, peanut butter, tomato paste, ginger, brown sugar, *honey, brown rice vinegar and crushed red pepper; set aside
Heat the oil in a large non -stick skillet over medium heat. Add the white pieces of green onion and salt; cook for 2-3 minutes until softened. Add the tofu (or chicken) and cook for 10-15 minutes until browned on all sides (and cooked thru for the chicken) . Add the broccoli to the pan and cook for the additional 3-5 minutes, until the broccoli is bright green and slightly softened. Remove from the heat.
Pour the cooked quinoa into the tofu/chicken broccoli mixture, then mix in the soy / peanut sauce.
Divide into 5 bowls and garnish with green section of the green onions; sprinkle with peanuts!
Calories: 437, Fat 20.9%, Protein 21.6%; Carbs 46.1%
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