Feed the Fam: Thai Inspired Quinoa Bowls

I love quinoa. It’s a super healthy and filled with delicious carbs and protein. If you enjoy Thai flavors, you’ll enjoy my Thai Inspired Quinoa Bowls.  I made these Thai inspired quinoa bowls with shrimp, but have made them with tofu, tempeh, and chicken in the past so you could easily change the protein to fit your taste. You could even substitute rice if quinoa isn’t to your liking. That’s the thing I love about recipes. If I see an ingredient I don’t like, I have no problem switching it out for something that better suits my preference. Truth be told, there isn’t much I don’t like. Mackerel, maybe. Oh and eel. I can’t stand eel. Anyway, if you are looking to have a healthy flavorful meal on the table in about 30 minutes, try these bowls.

 

 

 

Serves 4

Ingredients

•  1 1/2 cups quinoa, dry measure
• 3 cups chicken or vegetable stock
• 3 tbsp smooth peanut butter
• 2 tbsp low fat coconut milk
• 3 tbsp seasoned rice vinegar
• 2 tbsp or soy sauce
• 1 tsp of Sriracha (add more or less depending on spice level)
• 1 tsp oil (coconut oil is great, but any will work)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 medium carrots, cut into julienne strips
• 1 cup chopped cabbage (napa, red/purple, bok choy, any will work)
• 1 lb shrimp, peeled and deveined
• ¼ cup fresh cilantro, chopped (mint or basil will work if you don’t have cilantro on hand - you can even use all three - I have!)

Directions

1. Bring 3 cups of stock to a boil in a medium saucepan. Add quinoa and simmer until quinoa is tender, about 15 minutes.
2. Meanwhile, in a large bowl, combine peanut butter, coconut milk, vinegar, soy sauce and Sriracha. Whisk together. Add 1 tbsp of hot water to thin if necessary
3. In a sauté pan, sauté garlic and ginger in oil on medium-low for 2 minutes. Add carrots and cabbage. Cook for 3 minutes. Add shrimp and cook for about 2-3 minutes per side, until fully cooked.
4. When quinoa is ready, transfer it to the bowl with peanut sauce, along with the veggies and shrimp. Add cilantro and toss to combine.

 

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