Crunchy Quinoa Bowls
Ingredients
- 3 (3-oz) pouches boil in bag quinoa
- 2 red bell peppers, sliced
- 2 cups thinly sliced red cabbage
- 2 Tbsp olive oil
- 1 (11.5-oz) bottle vegan peanut sauce
- 2 cups shredded carrots
- 1 English cucumber, sliced
- 1 cup chopped cashews
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook bell peppers and cabbage in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender. Stir in peanut sauce; cook 2 minutes or until thoroughly heated.
- Divide quinoa among bowls. Top with bell pepper mixture, carrots, cucumber, and nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 14 | 14 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 897 | 897 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 8 | 8 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
