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 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