Healthy Asian Bowl or Wrap

Serves 4

Dressing:

6 Tablespoons tamari or sauce

2 garlic cloves, minced

2 Tablespoon honey

2 Tablespoons water

1 Tablespoon finely chopped ginger or one large thumb size grated and juiced squeezed (#1)

1 Tablespoon rice vinegar

1 Tablespoon chili paste

Juice of 2 limes

1 teaspoon tapioca starch

Protein:

1 Tablespoon grapeseed oil

1 pound lean ground chicken, turkey or tempeh

1/2 cup raw cashews, chopped

3 green onions, chopped

Bowls:

1-2 cups tri color quinoa

2 carrots, shredded (#1)

Cilantro, chopped

Purple cabbage, shredded (#4)

1. Rinse quinoa and drain. Make according to directions or place in rice cooker and cover with water completely (or about a thumbnail high) and cover. Set temperature to 420 and after it clicks, set timer for 30 minutes and temp to 200.

2. Mix dressing in a jar and shake until blended.

3. Meanwhile cook ground chicken in oil. When it is almost cooked add 1/8 cup cashews, green onions and cook for 2 minutes.

4. Add dressing to mixture and cook until sauce thickens.

5. Serve with quinoa, red or green cabbage, carrots and top with cilantro and cashews.

Tip- prepare a double batch of the “protein mixture” and allow half to cool and freeze for another meal. This will make meal prep easy and only step 1 and 5 will be done to complete.

Tip 2- Omit quinoa and have as a wrap with “bib lettuce”.