Our countdown in Columbus has officially begun, and it feels like we have zero time. We will actually be heading to Mexico for the week this Sunday, which will be a perfect way to decompress and sort out our brains a little bit. Except that we still have a million and one things to do so knowing we will not be here next week is slightly stressful. Not to mention the pipes for my kitchen, shower, and laundry machines backed up–and actually are pretty much corroded thanks to 65+ years of wear and tear–so my usually Sunday chores and meal prep have been put on hold.

Thankfully I made this meal mid-Sunday and it was the only thing I was able to prepare before leaving for a run and coming home to a large, gross puddle on my kitchen and bathroom floor. Hooray for at least having some delicious leftovers for dinner tonight! But really, this hits the spot and I am pumped to have it again. Plus it only takes around 30 minutes to put together!

Ingredients:

(serves 4)

1 lb chicken breast, cut into cubes

1 T sesame seeds

**For a meatless meal, substitute edamame

3/4 cup uncooked quinoa

1 cup red cabbage, sliced

1 large carrot, shredded

½ red onion, diced

1 red pepper, diced

3 T green onion, diced

1/3 cup cashew pieces

Cilantro for garnish

Sauce:

3 T all natural peanut butter

3 T soy sauce

1 T olive oil

1 T lime juice

1 T honey

1 tsp rice vinegar

2 tsp ginger (grated)

1 pinch red pepper flakes (more to taste)

Salt and pepper to taste

Directions:

Cook 1 cup quinoa according to package. While quinoa is cooking, make the sauce. Add all ingredients to a small bowl and whisk together until well combined and set aside. Heat 1 T olive oil over medium high heat in a large sauce pan. Add sesame seeds and turn heat down to medium, cook ~2 minutes. Add the chicken breast and season with salt and pepper (and a little chili powder if you want it more spicy!). Cook meat all the way through (until no longer pink in the middle). Combine the quinoa, chicken, cabbage, onions, peppers, carrots, and cashews in a large bowl and toss to combine. Add sauce and mix well. Divide into bowls and garnish with cilantro.