Try our peanut sauce over Quinoa. Quinoa is a seed and when simmered in water it sprouts. It is a great alternative to pasta or rice. It has less carbohydrates, about 12g of Protein per serving and is a great source of magnesium, iron, copper and phosphorus.

Ingredients:
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
¼ cup water
½ cup zucchini
½ cup summer squash
½ cup broccoli
½ cup mushrooms
½ cup asparagus
2 cups quinoa
2 ½ cups water

Peanut Sauce:
½ cup organic chicken broth
1/3 cup hoisen sauce
1/3 cup all natural creamy peanut butter (I use Smuckers)
2 tablespoons organic ketchup
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon ginger
¼ teaspoon cayenne pepper (optional)

Directions:
1. Place vegetables in steamer. Steam until cooked through. Takes about 20 minutes.
2. In medium pot add quinoa and 2 ½ cups water cook over medium to high heat until it starts to boil then cover and reduce heat to low. Cook for about 15 minutes.
3. Dice chicken into small pieces and place into large frying pan. Add one tablespoon olive oil and ¼ cup water to pan. Cover and fry for about five minutes then remove cover and fry until cook through and lightly browned.
4. Peanut sauce: In small sauce pan add garlic and ginger cook over medium heat. Saute for about one minute. In small bowl combine all other ingredients, mix well and add to sauce pan. Cook over medium to high heat until sauce bubbles then reduce heat to low. Cook for about 4 or 5 minutes.
5. Put 1 serving of quinoa on each plate. Top with vegetables and chicken. Add peanut sauce and mix to cover all the food.
Servings: 4

Nutritional Facts (per serving):
553.625 total Calories; 178.37 Calories from fat; 19.5g total fat; 2.75g Saturated fat’ 59.5mg Cholesterol; 793.62mg Sodium; 62g Carbohydrates; 4.45g Fiber; 14.5g Sugar; 38.375g Protein.