Thai Inspired Quinoa Bowl

Ingredients

• 1 cup Quinoa
• 1 cup Edamame
• 1 cup Carrots
• 1 cup Bell Peppers
• 2 tbsp Rice Vinegar
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Sesame Oil
• 1 tbsp Maple Syrup
• 1 tsp Ginger

Instructions

1. 1Add the 1 cup of Quinoa to a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender.
2. 2While the quinoa cooks, place the 1 cup of Edamame in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until the edamame is bright green and tender. Remove from heat and set aside.
3. 3Prepare your vegetables: cut the 1 cup of Carrots into thin matchsticks (julienne). Cut the 1 cup of Bell Peppers into thin matchsticks (julienne).
4. 4In a small bowl, combine the dressing ingredients: add the 2 tablespoons of Rice Vinegar, 2 tablespoons of Soy Sauce (Gluten-Free), 1 tablespoon of Sesame Oil, 1 tablespoon of Maple Syrup, and 1 teaspoon of Ginger. Whisk everything together until well combined.
5. 5Once the quinoa is cooked, fluff it with a fork. Add the steamed 1 cup of Edamame, the julienned 1 cup of Carrots, and the julienned 1 cup of Bell Peppers to the saucepan with the quinoa. Stir gently to combine.
6. 6Pour the prepared dressing over the quinoa and vegetable mixture in the saucepan. Toss everything together until evenly coated.
7. 7Serve the Thai Inspired Quinoa Bowl immediately.

Related Guides