Asian Edamame Quinoa Bowl (6 Points Plus)

Asian Edamame Quinoa Bowl (6 Points Plus)

Serves 2
• ½ cup uncooked Quinoa, rinsed
•1 Carrot, chopped
•½ cup Edamame, shelled
•1 cup Cabbage
•2 Green Onions, chopped
•¼ cup Cilantro, chopped
•1/8 cup Sweet Chili Sauce
•1 Tbsp Rice Vinegar
•½ Tbsp Brown Sugar
•1 tsp reduced fat Peanut Butter
•1 Garlic Clove
•Juice of ½ lime

Cook the Quinoa according to package directions. Let cool and set aside 1/3 cup cooked quinoa for lunch tomorrow.

Asian Salad 3

In a small bowl whisk together the sweet chili sauce, rice vinegar, brown sugar, peanut butter, garlic and lime juice.

Asian Salad 1

Toss together the Quinoa, veggies and dressing. Divide and set aside one serving. Eat as a salad or serve in lettuce wraps.

Asian Salad 2

One serving is for lunch today. One serving is for lunch on Monday. 1/3 cup Cooked Quinoa will be used for lunch tomorrow.

Recipe is from Slender Kitchen


One response to this post.

  1. […] at about 2pm I was able to have my lunch.  I had some of the Asian Edamame Quinoa Salad leftover from Saturday.  I fully intended to turn into wraps, but I forgot to pack the lettuce.  […]


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