INGREDIENTS
6
Large Sweet Bell Peppers (a mix of yellow, red and orange)
1 cup
Broccoli Florets - stems removed (cut small)
3 cups
Cooked Brown Rice & Quinoa Blend (I cheat and buy the par-cooked packets)
1
Celery Stalk - finely chopped
2
Chicken of the Sea Sriracha Flavored Salmon Pouches (2.5oz)
1/4 cup
Oil
2 tbsp
Soy Sauce
1 tbsp
Honey
1 tsp
Sriracha
Sesame Seeds and Chives