Spicy Chicken Meatball Rice Noodle Bowl

Now that it’s summer we like it hot, hot, hot!! Ok, Tim likes it spicy all the time, Spicy Chicken Meatball Rice Noodle Bowl is just the ticket for him!!

Spicy Chicken Meatball Bowl

I have, over time, come to like spicy food. Not too spicy but a gentle heat. Sriracha has become my favorite, Tim favors Sweet Baby Rays…it’s all about preference.

Anyway, I love Asian cooking. Tim …not so much, but he did say this recipe was excellent, the perfect amount of spice.

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Toasted Quinoa Cabbage Salad

Toasted Quinoa Cabbage Salad

Toasted Quinoa Salad 4

This salad was totally for me……..and it was damn good!!!!

Truth be told Tim is not a quinoa lover. I adore it….I would eat it all the time. I have found it frozen at my local grocery store, which I should give a heads up to Kroger…What the “Forks” for Dinner’s, go to grocer. The frozen quinoa comes in a steam-able bag and is perfect for dishes that call for quinoa….pop it in the wave and a couple of minutes later…ta da…..recipe ready.

I have been eating a lot of chickpeas …aka garbanzo beans lately. They have a kinda nutty taste and a texture thats buttery, but starchy too. Plus they have a ton of fiber and protein that makes them perfect for a meatless dish. Not this dish…..it has bacon….yum!!! The dish has bacon because it has cabbage, and you need bacon with cabbage…..just saying!

Toasted Quinoa Salad 2

The other ingredients, were things I had left over from other dishes. Thats the tough part of buying groceries for two, you have stuff left! So, in my effort to be thrifty, I wanted to use up, some carrots,red pepper, and snow peas. They melded really well with the quinoa, bacon, and cabbage.

A little lemon zest and juice for a bright tartness, and dill for that springtime touch…..Toasted Quinoa Salad. You can serve this either warm or cold…..perfect springtime salad for lunch or a light dinner!

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Toasted Quinoa Salad 4

Toasted Quinoa Cabbage Salad

  • Author: Marty Boyd
  • Yield: 4 1x


  • 2 cups cooked quinoa
  • 1 tablespoons coconut oil oil
  • 2 slices applewood smoke bacon cut into small pieces
  • 1/2 head cabbage thinly sliced
  • 1/4 cup red pepper
  • 1/4 cup carrots
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup snow peas
  • 1 lemon, zested and juiced
  • 1/2 cup coarsely chopped fresh dill
  • Salt and pepper to taste


  1. Cook quinoa according to package directions. (I buy mine frozen in a steam-able bag at my local grocery store.)
  2. Cook bacon in a large nonstick skillet over medium-high heat until crispy. Remove, reserving the bacon fat. Add cabbage, red pepper, and carrots cooking until cabbage is limp.
  3. Add remaining tablespoon oil to skillet. Add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crispy, about 8-10 minutes. Remove from heat. Add chickpeas, snow peas, bacon,lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill.

Toasted Quinoa Salad Collage