Try this Asian Bowl recipe, or contribute your own.
Suggest a better descriptionCook chicken breasts by baking or barbecuing. Rinse the quinoa and cook in a medium saucepan according to package directions. Chop all vegetables while quinoa is cooking. Let quinoa cool 5-10 minutes (mix to release heat) before adding anything else. Chop cooked chicken into cubes. Add the quinoa, vegetables and chicken to a large bowl. In a small bowl, whisk the fish sauce, limes, coconut oil, and red pepper flakes until the mixed well. Leave dressing on the side. Sprinkle the basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day. Use dressing according to taste.
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Serving Size: 1 (457g) | ||
Recipe Makes: 1 | ||
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Calories: 1026 | ||
Calories from Fat: 254 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.8mg | 1 % | |
Potassium 1834.5mg | 48 % | |
Total Carbohydrate 161g | 47 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 139.8g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1026
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