Quinoa With Thai Flavors Food

PAD THAI QUINOA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
• Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
• Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
• Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
• Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

QUINOA WITH ASIAN FLAVORS

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

QUINOA WITH THAI FLAVORS

Steps:

• Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
• In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.

QUINOA WITH THAI DRESSING

Steps:

• Put the quinoa and water in a small saucepan and bring to a boil. As soon as it comes to boil, lower the heat to a simmer and cover. Cook for 10-15 mins or until all of the water is absorbed.
• Combine the rest of the ingredients except for the olive oil and scallions in a food processor and blend until its smooth. Add the olive oil in a thin stream with the food processor on to create an emulsified dressing.
• Fluff the quinoa with a fork and put it in a mixing bowl. Stir in the scallions.
• Add any of the following ingredients that you like: lightly steamed; broccoli, spinach, peas, edamame, green beans or cauliflower. Llightly steamed or grilled; yellow squash, zucchini, bell peppers, or corn. Baked or grilled steak, shrimp or chicken.
• Stir your preferred ingredients into the quinoa and dress with the thai dressing. Stir everything together and refrigerate for at least 1/2hr hour or up to 3 days.