Most of the nine billion chickens…
Most of the nine billion chickens who are factory-farmed every year in the U.S. never see the sky.
https://sentientmedia.org/new-study-confirms-inhumane-breeding-of-modern-broiler-chickens/

Most of the nine billion chickens who are factory-farmed every year in the U.S. never see the sky.
https://sentientmedia.org/new-study-confirms-inhumane-breeding-of-modern-broiler-chickens/
Huzzah!
Eating more plant-based meals is not only good for your health, it’s vital for our planet. In fact, producing meat releases as many carbon emissions as all planes, trains, cars, and trucks combined. Our planet needs less meat and more plants — now, and you can help make it happen!
Ingredients
QUINOA
VEGETABLES
DRESSING
Instructions
Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa. Toast quinoa, stirring frequently, for 2-3 minutes, then add water. Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed). Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.
While the quinoa is cooking, add 1 inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket (or steam in the microwave). Once water is simmering, add the edamame, then the broccoli and cover. Cook for 2 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.
Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, tamari for saltiness, or lime juice for acidity. Set aside.
Add quinoa, sliced red pepper, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine. Serve immediately.
Best when fresh but will keep covered in the refrigerator up to 2-3 days.
Notes
*Nutrition information is a rough estimate calculated with dressing.
Nutrition Per Serving (1 of 4)
Calories: 309 Fat: 15.8g Saturated fat: 2g Sodium: 881mg Carbohydrates: 34.6g Fiber: 7.3g Sugar: 10.9g Protein: 12.2g
Download this handy guide that highlights the nutritional value of a wide variety of vegetables to find out how to add more flavor, protein and other nutrients to your diet with plants. Then share this Veggie Atlas with friends and try cooking some of the recipes together.
Download our Veggie Atlas to learn about and cook plant proteins