Thai Vegetables and Quinoa Bowl

Edit

Servings: 4 Prep: 15 min Cook: 15 min Low Carb Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Cashews, Chopped Mushrooms, Tamari, Lime, Fresh Ginger, Rice Vinegar, Full Fat Coconut Milk, Sucanat, Cashew Butter

Ingredients

For the quinoa:

1 cup quinoa ⚠

2 carrots

4 green onions

½ cup cashews ⚠

½ cup cilantro

1 cup vegetable broth

¾ cup peas, fresh or frozen

2 cups chopped mushrooms ⚠

tamari, to taste ⚠

For the sauce:

1 lime ⚠

1 inch fresh ginger ⚠

4 tablespoons sweet chili sauce

2 tablespoons rice vinegar ⚠

1 ounce full fat coconut milk ⚠

1 tablespoon sucanat ⚠

1 tablespoon cashew butter ⚠

2 teaspoons minced garlic

Instructions

1. For the quinoa: Soak the quinoa overnight in filtered water and rinse thoroughly before using.

2. Peel and dice carrots. Dice green onions. Chop the cashews and cilantro.

3. Cook soaked quinoa with diced carrots in vegetable broth (use an extra half portion of broth if you forgot to soak your grains overnight).

4. For the sauce: Juice the lime. Peel and grate the ginger.

5. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine.

6. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat.

7. Stir in peas and mushrooms and continue cooking until the veggies are cooked. Add green onions.

8. Taste and season with tamari to your preference.

9. Toss in half of the cashews and cilantro, then serve in a large bowl, topped with remaining cashews and cilantro.