{meatfree monday} thai quinoa bowl

April 15, 2013

in Asian, Main Dishes, Recipe Index

thai quinoa

so with my love of thai flavors…and a few bags of frozen edamame in my freezer i came across this recipe.

i switched it to be meatfree by leaving the chicken out…but if you want to add meat – chicken and even shrimp i am sure would be delicious…

however it is delicious without. the crunch of the peanuts…the bright colors of the carrots & edamame. DEliciouS.

Hubby food rating he said on just a normal scale a 7… on a healthy scale over a 9.

and hubby said he could eat this every day for lunch. everyday!

i always have a hard time defining if something is healthy or not….i just feel like “healthy” is so different for people….

healthy could = vegan

healthy could = gluten free

healthy could = no sugar

healthy could = no carbs

so healthy to me is just what i feel is healthy.

i have no definition. no calculation…just a feeling…you know that loving feeling. haha did i get you singing?

thai quinoa

thai quinoa bowl


  • 1 cup uncooked quinoa (rinsed)
  • 2 cups vege broth
  • 1 Large carrot (diced)
  • 1/3 cup shelled edamame
  • 1/4 cup peanuts
  • 1/4 cup fresh cilantro (chopped)


  • 2 tablespoons sweet chili sauce
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon canned coconut milk
  • 1/2 tablespoon brown sugar
  • 1 teaspoon peanut butter (i used Justin's almond butter)
  • 1 clove garlic (minced)
  • 1/2 lime (juiced)


Prepare quinoa with the vege broth. simmer for 20 minutes.
While quinoa is cooking make the sauce. Combine all of the sauce ingredients together in a bowl and whisk well to combine.

Once the quinoa has absorbed all of the liquid mix in the sauce. Then add in the carrots, edamame & nuts.

Serve in a large bowl topping with cilantro.

recipe adapted from how sweet it is

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