Start by cooking quinoa or pasta, if not already cooked.
Chop all the vegetables. Thaw frozen peas and mangoes in warm water.
Stir sauce ingredients together until smooth. Add more red pepper flakes to increase heat to taste.
Either toss all together in one very large bowl, or make individual salads to store in the fridge for lunches throughout the week. Keep dressing separate to optimize freshness.
In jars or other meal prep containers, layer the folllowing:1/4-1/3 cup peanut sauce1/2 cup chopped bell pepper3/4 cup quinoa or pasta1/2 cup chopped cucumber1/2 cup peas or edamame1/2 cup mango chunks1/2 cup carrots3/4 cup red cabbage1/4 cup each cilantro and green onionspeanuts and sesame seeds
Stores well in the fridge up to 5 days. To eat, shake jar and pour into a bowl.
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