Description
A healthy and flavorful bowl featuring fresh vegetables and a creamy peanut sauce.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons sesame oil
- Chopped peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- In a large pan, heat sesame oil over medium heat.
- Add bell pepper, broccoli, carrots, and snap peas. Sauté for 5-7 minutes.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger.
- Add cooked quinoa and vegetables to the bowl. Toss with peanut sauce.
- Serve in bowls and garnish with chopped peanuts and cilantro.
Notes
- Adjust the sauce ingredients to taste.
- You can add tofu or chicken for protein.
- This dish can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Thai Peanut Veggie Bowls