¼ cup (60g) Natural Peanut Butter
3 tbsp (45 ml) Freshly Squeezed Lime Juice
3 tbsp Water
2 tbsp Soy Sauce
1 tbsp (15 ml) Maple Syrup
1 tsp Garlic Powder
½ tsp Ground Ginger
1/3 cup (51g) Uncooked Quinoa
2 cups (135g) Shredded Cabbage
2 cup (49g) Finely Chopped Purple Kale
1 1/3 cup (80g) Shredded Brussel Sprouts
1 cup (79g) Shredded Carrots
1 cup (200g) Pineapple Chunks (canned) (If using fresh or frozen, make sure to thaw (if needed) and finely chop before adding to the salad.)
¾ cup (71g) Shredded Broccoli Stalk
¼ cup (23g) Finely Sliced Red Onion
¼ cup (23g) Finely Sliced Green Onions
¼ cup (30g) Sunflower Seeds
Chopped Cilantro To Taste (Optional)
Cook the quinoa according to package instructions. Simmer the brussels sprouts until cooked but still maintaining a light crunch.
If serving immediately: Combine all the salad ingredients and mix in a large bowl or serving dish. Add the dressing and mix evenly to combine. Serve.
If serving later or for meal-prep: Store the salad and dressing separately.
This meal makes 3 servings, and the macros shown reflect 1 serving.