Thai Quinoa Bowl

Although the snow doesn’t seem to have gotten the message, spring has arrived here in Wisconsin. I am already counting down the days until summer. With warm weather comes some of my favorite light, fresh, and cool flavors. As the food bowl hype hits its peak, this delicious Thai quinoa bowl inspired by Avocado Pesto, is a great dish to add to your list. The light and fluffy quinoa provides the perfect vessel for the tangy red and green onions, salty peanuts, crunchy vegetables, fresh cilantro, and a delicious sauce that will leave you wanting more. As if this dish could not get any better, it is gluten free and vegan; but it would go great with added chicken or fish!

 

 

 

To save time, I like to get the quinoa cooking while I prep the rest of the ingredients. Quinoa may seem daunting, and there are many methods of cooking it online. If you are unfamiliar with quinoa, here is a great link with a method I use to prepare it.

http://thepioneerwoman.com/food-and-friends/how-to-cook-quinoa/

 

 

 

Once the quinoa is cooking on the stove, chop up the broccoli, carrots (store bought pre-grated works great too), onions, peanuts and cilantro, and set them aside.

 

In a small bowl, add your sauce ingredients. Fresh ginger root is another tricky food if you are not unfamiliar with it as well. When I first started working with ginger, I didn’t know what was the best way to prepare it. If ginger root is new for you, check out the video below on preparing and dicing ginger!

 

 

 

 

 

 

 

 

By now your quinoa should be cooked. Fluff with a fork and let it cool for a few minutes. Once cooled, add your fresh ingredients and top it off with a few tablespoons of the sauce.

 

 

 

 

 

The bright flavors are sure to lighten up any cloudy Wisconsin day!

Yield: 2-3 servings

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

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INGREDIENTS:

For the bowl:

1 cup quinoa, cooked

1/2 cup broccoli, chopped

1/4 cup green onions, chopped

1/4 cup red onions, chopped

2 Tbsp salted peanuts, chopped

1/4 cup cilantro, chopped

1/4 cup carrots, grated

For dressing:

1 lime, juiced

2 tsp sesame seeds

2 Tbsp gluten free tamari

2 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp garlic, diced

1 inch ginger root, minced or grated

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DIRECTIONS:

1. Combine bowl ingredients

2. Add about 2 Tbsp of sauce

3. Mix ingredients and enjoy!

 

 

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