¾ cup uncooked quinoa 1 heaping cup shredded red cabbage 1 red bell pepper, diced ½ red onion, diced 1 cup shredded carrots 1 cup edamame ½ cup cashew halves (or roasted peanuts) ½ cup chopped cilantro ¼ cup diced green onions For the dressing: ¼ cup peanut butter (crunchy or smooth) 2 tsp freshly grated ginger 3 Tbsp soy sauce 1 Tbsp honey 1 Tbsp red wine vinegar 1 tsp sesame oil 1 tsp olive oil 1 tsp sriracha hot sauce Water to thin, if necessary
Crab stir-fried rice (kao pat bpuu) | This simple dish makes me happy that in Bangkok, I can live and eat on the same street. You can of course use almost anything you like instead of the crab – try cooked pork, prawn or squid. Like all stir-frying, it’s important to have all your ingredients prepared and close by as once you start cooking there’s no time for last minute preparations.
This Thai Veggie Quinoa Bowl recipe is a perfect healthy one pot meal. Full of crunchy flavors and a sharpy and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too. Perfect now that those New Year's Resolutions are in full effect.
Green Curry Paste Recipe! Takes some effort to find the right ingredients in the US, and patiences to make the paste, but it's out of this world good! Mix in pure coconut milk, veggies of choice, chicken, stew for 1 hr+, serve over rice.