Thai Crunch Bowl with Salmon

Ingredients

2/3 cup cooked quinoa
2 tablespoons matchstick-cut carrot
2 tablespoons chopped red bell pepper
2 tablespoons steamed edamame
1/4 cup shredded red cabbage
3 ounces broiled salmon
1 teaspoon chopped dry-roasted peanuts
SESAME-PEANUT SAUCE:
1 teaspoon creamy peanut butter
1 teaspoon lower-sodium soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon dark sesame oil
1/2 teaspoon fresh lime juice

Preparation

1. Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.

2. In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

http://www.myrecipes.com/recipe/thai-crunch-bowl-salmon

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s