THAI QUINOA BOWL
This Thai quinoa bowl is packed with fresh, crunchy veggies, plenty of spicy tofu (as an optional add-in), and generous drizzles of nutty ginger dressing. It's the perfect plant-powered meal, designed to both satisfy and nourish.
Provided by Ashley
Number Of Ingredients 19
Steps:
- Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
- Steam the broccoli in a steamer or steamer basket for 4 to 8 minutes, or until firm-tender. Strain off any excess water. Set aside.
- Prepare the tofu, if using.
- Chop and prepare the remaining bowl ingredients.
- Add the peanut butter, tamari, sesame oil, lime juice, maple syrup, and ginger to a medium bowl. Whisk together for 30-45 seconds. Please keep in mind that the dressing should be on the salty side-since we're not seasoning the quinoa or veggies, we need a little kick of sodium here to make all the flavors pop. Cover and refrigerate until ready to use.
- Divide the quinoa between bowls. Top with the romaine, broccoli, tofu (if using), carrot, pepper, beet, jicama, cabbage, cilantro, and cashews. Drizzle with the dressing and serve immediately.
RED LENTIL QUINOA BOWL
A classic veggie and grain bowl that's perfect for a wholesome dinner or healthy meal prep idea.
Provided by Deryn Macey
Categories Main Dish
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400 degrees F.
- Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
- Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
- Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
- To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
- Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
- To assemble, divide everything between 4 containers or bowls and serve right away.
Nutrition Facts : ServingSize 1 bowl, Calories 524 calories, Fat 12 g, Carbohydrate 88 g, Fiber 18 g, Protein 23 g
THAI LENTIL QUINOA BOWL
Make and share this Thai Lentil Quinoa Bowl recipe from Food.com.
Provided by Simply Savory by Ka
Categories Asian
Time 30m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 14
Steps:
- Visit http://www.simplysavorybykate.com/lentil-quinoa-bowl/.
- Enjoy!
Nutrition Facts : Calories 482.9, Fat 17.7, SaturatedFat 2.4, Sodium 89.6, Carbohydrate 66.1, Fiber 16.8, Sugar 12.8, Protein 20.1
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