1 Tbsp olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups broccoli, chopped
2 cups sliced red cabbage
2 cups julienned carrots
1 cup uncooked quinoa, rinsed and drained
2½ cups chicken stock
2 tsp ground ginger
1½ tsp salt
1½ tsp pepper
2 cups frozen edamame, thawed
2 cups precooked, chopped chicken
Peanut Sauce:
¼ cup peanut butter
3 Tbsp water
3 Tbsp rice vinegar
1 Tbsp gluten free soy sauce
1 Tbsp honey
⅛ tsp sesame oil
¼ tsp red pepper flakes
¼ tsp ground ginger
For Garnish:
Handful Cilantro
¼ cup Chopped Peanuts