Tossed Cashew Quinoa Bowl
Looking for a veggie and protein forward go-to lunch meal prep? Look no further than this recipe! You’re truly eating the rainbow with this recipe and each bowl contains about 24 grams of protein.
Ingredients
Bowl
- 3 cups dry quinoa
- 2 red bell peppers
- 2 large carrots
- 1 vidalia onion
- 12 oz frozen shelled edamame
- 8 oz shredded red cabbage
- 2 cups whole raw cashews
Peanut Sesame Dressing
- 3/4 cup natural creamy peanut butter
- 1/2 cup warm water
- 2 tbsp maple syrup
- 3 tbsp gluten free soy sauce or tamari
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 garlic clove - pressed
Instructions
- Cook the quinoa according to package directions.
- While the quinoa is cooking, slice the bell peppers and chop the onion.
- Peel the carrots into ribbons.
- Cook the edamame according to package directions.
- Make the sauce by combining the peanut butter and warm water in a small mixing bowl and whisking together. Add the remaining ingredients and mix well.
- Once the quinoa is cooked, add all of the veggies and mix together. Then, pour the peanut sauce over it and mix.
- When you’re ready to eat it, add 1/4 cup of cashews to each serving. Store the quinoa mixture in the fridge when not consuming.
Notes
1. I recommend waiting to add the cashews until you’re ready to eat a portion of this. Otherwise, if you add them to the mix to start, they’ll soften and loose that crunch which adds more texture to this dish.