THAI QUINOA BOWL
Ingredients:
1 cup uncooked quinoa
2 cups Broccoli chopped
2 cups Julienne Carrots
3 garlic Cloves
2 Cups Spinach
1 small red onion chopped
2 cups snow peas
2 cups chicken stock
1 1/2 teaspoon pepper
1 1/2 teaspoon salt
Peanut Sauce:
1 tbsp Tamari
1 tbsp Honey
1/4 cup peanut butter
1/4 tsp Red Pepper Flakes
1/4 tsp ginger
1 tbsp olive oil
3 tbsp rice vinegar
1/8 tsp sesame oil
3 tbsp water
Garnish:
Cilantro
1/4 cup of peanuts
Directions
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In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, or until soft. Add the minced garlic, and cook 30 seconds or until fragrant.
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Add the broccoli, spinach and carrots to skillet stir and cook for 1 minute.
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Add the quinoa, chicken stock, ginger, salt and pepper. Stir well and cover. Cook for 20 minutes.
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Remove lid and fluff. Add in the snow peas and chicken. Stir in and cook for 1 - 2 minutes, or until chicken is heated through.
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While quinoa skillet cooks, mix all the ingredients for the sauce in a small mixing bowl and stir well until completely smooth.
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Serve in a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.