Thai Quinoa Bowls
Ingredients
- 3 (3-oz) pouches boil in bag quinoa
- 1 (12-oz) pkg frozen shelled edamame
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1½ cups shredded carrots
- 1 Tbsp olive oil
- 1 cup peanut sauce
- ¾ cup chopped peanuts
- ½ cup chopped fresh cilantro
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook edamame, bell pepper blend, and carrots in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender. Add peanut sauce and nuts; cook 2 minutes or until thoroughly heated.
- Divide quinoa among 6 bowls. Top with vegetable mixture; sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
458
|
458
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 20 | 20 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 589 | 589 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 6 | 6 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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