Broccoli peanut bowl
583kcal, 17p, 45c, 34f (por comida)
1 taza(s) (mL)
1/2 cdita (1g)
4 cdita (mL)
2 taza, picado (182g)
4 pimiento(s) (80g)
4 cdita (mL)
1 cucharadita (mL)
4 cda (64g)
3 cdita (mL)
4 oz (113g)
4 cucharada (43g)
4 cucharada (46g)
1
Combine the rice, quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce the heat to low, and cook until the grains are tender, 12-18 minutes.
2
In a small bowl, mix together the peanut butter, soy sauce, sesame oil, and ground ginger until it forms a smooth sauce. If it’s too thick, thin with a small splash of water while mixing. Set aside.
3
In a separate bowl, toss the broccoli, coleslaw, and peppers with the oil, apple cider vinegar, and a pinch of salt and pepper.
4
Serve the broccoli salad alongside the rice mixture and finish with a drizzle of the peanut sauce.