2 ounces (1/4 cup) extra-virgin olive oil |
3 ounces boneless, skinless chicken breast, baked |
2 ounces broccoli florets |
2 ounces red cabbage, shredded |
2 ounces carrots, julienned |
2 ounces red onion, chopped |
1/2 cup peanut sauce, recipe follows |
1 cup rosemary quinoa, recipe follows |
1 teaspoon chopped fresh cilantro leaves |
2 red bell peppers |
10 ounces natural peanut butter |
8 ounces brown rice syrup |
1 1/3 cups tamari (can be found at specialty asian markets) |
2 1/3 cups hot water |
1 lime, juiced |
6 drops lemongrass concentrate |
6 drops ginger concentrate |
2/3 teaspoon cayenne pepper |
1 gallon hot water |
1/4 tablespoon sea salt |
1 quart grain quinoa, rinsed (can be found at specialty organic markets) |
1/2 cup diced red pepper |
1/2 cup diced red onion |
1 cup fresh or frozen corn kernels, cooked or defrosted |
1/2 bag frozen green peas, thawed |
1/2 cup rosemary vinaigrette dressing, recipe follows |
1/2 tablespoon herbamare (can be found at specialty organic markets) |
3/4 cup apple cider vinegar |
1/2 cup fresh lemon juice |
1 3/4 cups distilled water |
3/8 cup dijon mustard |
3/8 tablespoon black pepper |
1 1/2 ounces fresh rosemary leaves, minced |
3/8 tablespoon sea salt |
1/2 cup essential balance oil (can be found at specialty organic markets) |
1/4 tablespoon xantham gum (can be found at specialty organic markets) |