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Thai Peanut Quinoa Salad- GF, DF Recipe

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This recipe for Thai Peanut Quinoa Salad- GF, DF is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•0.25 cups gluten free soy sauce
•0.25 cups rice vinegar
•2 Tablespoons water
•1 Tablespoons honey
•1 Tablespoons creamy all natural peanut butter
•2 teaspoons hot chili sauce
•2 teaspoons coconut oil
•1.5 cups coleslaw mix
•0.5 cups frozen peas
•0.25 cups green onions, sliced
•0.5 teaspoons sesame oil
•1.5 cups chicken breast, cooked and shredded
•2 cups cooked red quinoa
•0.5 cups salted peanuts, chopped
Directions:
Directions:
In a microwave safe bowl, combine soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce, whisking until combined. Microwave for 30 seconds, whisking to ensure all ingredients are combined. In a large skillet over medium heat, melt coconut oil. Add the coleslaw mix, peas, and green onions to the skillet and stir fry. Add sesame oil, chicken, quinoa and the half the sauce to the skillet and cook until warmed through. Add remaining sauce and peanuts, stirring until combined.


Freezing Directions:
Prepare as per above directions. Remove from heat and allow to cool completely. Divide into quart freezer bags, label and freeze. TO SERVE: Thaw. Reheat for 60 seconds in microwave or enjoy cold if preferred!
Number Of Servings:
Number Of Servings:
4

 

 

 

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