Food Yum!

One Pot Thai Quinoa Bowl

My husband and I love this recipe. It’s so good and low on carbs, so perfect! It’s also super easy and fast to make, so perfect for busy weeknights when you want something filling and good. It’s basically quinoa with some veggies with a Thai peanut sauce. The original recipe is with red cabbage, red onion, broccoli and carrots. I’m not a huge fan of red onion and carrots, so I replaced it with mushrooms. You can use any veggies you like really, but I find that with this sauce, broccoli and mushroom tend to go better.

Ingredients

  1. 2 Tbsp Olive Oil
  2. 3 Garlic Cloves, minced
  3. 2 Cups Broccoli, cut into small florets
  4. 8 Oz. Mushrooms, chopped
  5. 2 Cups Red Cabbage, sliced
  6. 1 Cup Quinoa
  7. 2 1/2 Cups Chicken Broth
  8. 2 Tsp Ground Ginger
  9. 1 1/2 Tsp Sea Salt
  10. 1 1/2 Tsp Pepper
Peanut sauce:
  1. 1/4 Cup Peanut Butter
  2. 3 Tbsp Water
  3. 3 Tbsp Rice Vinegar
  4. 1 Tbsp Soy Sauce
  5. 1 Tbsp Honey
  6. 1/8 Tsp Sesame Oil
  7. 1/4 Tsp Red Pepper Flakes
  8. 1/4 Tsp Ground Ginger

Instructions

  1. In a Wok, heat olive oil over medium heat. Add minced garlic and cook 30 seconds
  2.  Add red cabbage, mushroom and broccoli (or any vegetables you’re using). Stir and cook until vegetables are tender, about 3-4 minutes.
  3. Add quinoa, chicken stock, ginger, salt and pepper. Stir well. Cover and cook for 20 minutes or until all liquid is absorbed and quinoa is cooked.
  4. While quinoa is cooking, add all sauce ingredients in a bowl and mix until completely smooth.
  5. Remove lid, fluff and add sauce.
  6. Enjoy!

Note: You can also add chicken to this recipe. Just make sure chicken is cooked and add towards the end when quinoa is cooked, right before adding the sauce. Stir a bit to warm up the chicken and then top with sauce.

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2 Comments

  • Reply Cathryn

    Looks tasty.

    February 6, 2018 at 3:18 PM
    • Reply theeternalblogger

      Thank you! It really is! You can make it your own by adding your own favorite veggies! 🙂

      February 7, 2018 at 12:18 AM

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