Thai Peanut Quinoa Bowls
Ingredients
The base
-
2
cups
dry quinoa
-
3
cups
water
The dressing
-
½
cup
all-natural peanut butter
-
3
tablespoons
fresh lime juice
-
2
tablespoons
rice vinegar
-
1
tablespoon
toasted sesame oil
-
⅓
cup
pure maple syrup
-
1
clove
garlic, minced
-
1
inch
freshly minced ginger
-
½
teaspoon
crushed red pepper flakes
-
½
teaspoon
fine sea salt
-
2 to 4
tablespoons
water (as needed to thin)
The toppings
-
2
(15 oz.) cans
chickpeas, drained and rinsed
-
2
red bell peppers, chopped
-
½
head
cabbage, shredded
-
1
heart
romaine lettuce, chopped
-
2
green onions, chopped
Instructions
- Rinse the dry quinoa until the water runs clear, then combine it with water in a saucepan.
- Bring the mixture to a boil, then reduce heat, cover, and cook for 10 minutes.
- Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
- Prepare the dressing by combining peanut butter, lime juice, vinegar, sesame oil, maple syrup, garlic, ginger, red pepper flakes, and salt in a jar.
- Whisk the dressing together, adding water as needed to achieve desired consistency.
- Store the dressing in the fridge until ready to use.
- Prepare toppings by storing chickpeas, chopped peppers, shredded cabbage, lettuce, and green onions in separate containers.
- To assemble a bowl, start with a base of quinoa, add chickpeas and assorted veggies, and drizzle with dressing.
Nutrition Facts (estimated)
Servings
8
Calories
384
Total fat
14g
Total carbohydrates
54g
Total protein
14g
Sodium
408mg
Cholesterol
0mg
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