I'm back from my blogging hiatus. My parents have been in town, Brian got out of school for the summer, and I guess I was just a little tired of blogging after blogging everyday for 21 days straight. I thought I would come back from my break with a recipe that I made recently and absolutely loved. Like, head-over-heels in love. I found it on Everyday Reading, one of the blogs I follow, and it has really made me trust her judgment in food.
I was especially excited about this recipe because it allowed me to dive in to my giant bag of quinoa that I bought on a whim one day, thinking I was going to be a big quinoa eater. I like the idea of it, and how healthy it is, but I've just been having trouble finding recipes I love. I'll put this one in the archives and continue my search for more quinoa recipes.
The point of this post, go home and make this and maybe even run down to Costco and buy a giant bag of quinoa. You'll love this recipe that much!
Photo credit: Everyday Reading
Thai Quinoa Bowl
Source: Everyday Reading
1 cup uncooked quinoa, rinsed
1 3/4 cups water
2-3 carrots, diced
2 green onions, chopped
2 red, orange, or yellow bell peppers
1/2 cup chopped peanuts (salted or unsalted)
1/4 cup chopped cilantro
Dressing:
3 teaspoons peanut butter
6 Tablespoons sweet Thai chili sauce (I sometimes do half sweet and sour sauce)
3 Tablespoons rice vinegar
3 Tablespoon canned coconut milk
1 1/2 tablespoons brown sugar
3 garlic cloves
3 Tablespoons lime juice
1/2 teaspoon ground ginger
In a saucepan, combine the quinoa, water and diced carrots. Bring to a boil, then stir once, cover and let cook on very-low for 15 minutes. Remove from heat and let sit another couple of minutes, then fluff with a fork.1 3/4 cups water
2-3 carrots, diced
2 green onions, chopped
2 red, orange, or yellow bell peppers
1/2 cup chopped peanuts (salted or unsalted)
1/4 cup chopped cilantro
Dressing:
3 teaspoons peanut butter
6 Tablespoons sweet Thai chili sauce (I sometimes do half sweet and sour sauce)
3 Tablespoons rice vinegar
3 Tablespoon canned coconut milk
1 1/2 tablespoons brown sugar
3 garlic cloves
3 Tablespoons lime juice
1/2 teaspoon ground ginger
Meanwhile, prepare the dressing. Melt peanut butter in the microwave or over the stove and then whisk together with all other dressing ingredients.
Put the green onions, peppers, peanuts, and cilantro in a large mixing bowl. Add the quinoa/carrot mix when it's done, pour the dressing over the top and mix until the dressing is evenly coating the whole mixture.
Serve warm or cold.
(Add shredded chicken if you're so inclined. This non-vegan won't be offended).
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