1/2 cup cooked BBF Organic Quinoa
1/3 cup red cabbage, chopped
1/3 cup carrots, shredded
1/3 cup red bell pepper, chopped
1/4 cup (2 oz) tofu, crumbled
1 Tbsp sprouts or microgreens
1 Tbsp cilantro, chopped
1 Tbsp peanuts, crushed
2 Tbsp soy sauce
2 Tbsp BBF Coconut Vinegar
1 tsp ginger, minced
2 tsp lime juice
1 Tbsp fresh squeezed orange juice
1 tsp toasted sesame oil
1/2 Tbsp BBF Naturally Refined Avocado Oil
1. Whisk together sauce ingredients until smooth.
2. In a pint size mason jar layer quinoa, cabbage, carrots, pepper and tofu. Drizzle with soy ginger sauce and top with sprouts, cilantro and peanuts. Store in the fridge for up to three days.
Asian Mason Jar Lunch with Sauce
CALORIES 386 • FAT 14G • PROTEIN 15G • CARBS 50G • FIBER 9G • 3 SERVINGS
Soy Ginger Sauce (per 2 tbsp serving)
CALORIES 43 • FAT 4G • PROTEIN 0G • CARBS 1G • FIBER 0G
Asian Mason Jar Lunch without Sauce
CALORIES 343 • FAT 10G • PROTEIN 15G • CARBS 49G • FIBER 9G
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