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Thai Crunch Bowl with Salmon

Thai Crunch Bowl with Salmon

Add bright colors to your palate with this nice dinner. The sesame-peanut sauce is so delicious, you’ll want to use it with every meal.

Yield: Serves 1 | Calories: 397 | Fat: 15.3 g | Satfat: 1.9 g | Monofat: 4.3 g | Polyfat: 3.3 g | Protein: 31 g | Carbohydrate: 34 g | Fiber: 6 g | Cholesterol: 54 mg | Iron: 3 mg | Sodium: 302 mg | Calcium: 59 mg | Sugars: 4 g | Est. Added Sugars: 0 g

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: Top cooked quinoa with carrot, edamame, red bell pepper, cabbage, and salmon (sprinkle with peanuts). In a bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Add it to the bowl.

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