Asian Quinoa Salad | Plated

This meal was our Vegetarian option, and our first time really trying quinoa. For this meal, we would be cooking the quinoa in coconut milk (instead of the standard water or chicken broth.) I adore chickpeas, spinach and snap peas so I was quite excited about the veggies in this meal.

Our veggies... and fresh ginger.
Our veggies… and fresh ginger.

Items in the box:

  • Quinoa
  • Coconut Milk
  • Red Bell Pepper
  • Sugar Snap Peas
  • Chickpeas
  • 1/2 oz Ginger
  • 1/2 tsp Tumeric
  • 1/4 tsp Cayenne Pepper
  • 3 oz Baby Spinach
  • 1 packet Peanut Butter
  • 1 packet Gluten-free Soy Sauce
  • 1/4 tbsp Rice Wine Vinegar
More yummy ingredients...
More yummy ingredients…
Chickpeas and Coconut Milk
Chickpeas and Coconut Milk
Bell Pepper cut into strips.
Bell Pepper cut into strips.
Bell Pepper and Chickpeas ready to go in the oven.
Bell Pepper and Chickpeas ready to go in the oven.
Snap peas all prepped.
Snap peas all prepped.
Ginger all minced.
Ginger all minced.
Oh. My. Yum!
Oh. My. Yum!

… and there you have a delicious vegetarian, gluten-free meal. Stay tuned for meal #3 coming tomorrow!

~thefoodie

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