Veggie Satay with Cucumber Quinoa Salad
INGREDIENTS
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INGREDIENTS:
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•1/2 cup nonfat plain Greek yogurt, divided
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•1/2 cup light coconut milk
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•1 tbsp minced ginger root
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•1 large clove garlic, minced and pressed into a paste with flat side of a knife
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•2 tsp curry powder
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•1/8 tsp cayenne pepper
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•1/4 tsp sea salt
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•1/4 tsp fresh ground black pepper
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•3 large scallions, white parts minced and green parts thinly sliced, divided
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•2 medium zucchini, quartered and sliced into 1-inch chunks
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•1 12-oz block firm tofu, pressed and cut into 1-inch cubes (about 2 cups)
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•1 bunch asparagus, trimmed and sliced into 2-inch pieces
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•1 tbsp natural unsalted peanut butter
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QUINOA SALAD
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•1 cup quinoa
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•1/4 tsp sea salt
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•1/4 tsp fresh ground black pepper
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•1 large cucumber, halved, seeds scraped out and diced small (about 2 cups)
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•1/4 lb sugar snap peas, sliced diagonally into 1/4-inch pieces (about 1 cup)
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