I’m among friends here, right?
Then here’s my confession. The first time I made this, I didn’t realize until I was almost finished with it that it’d be a vegan recipe if you just left out the chicken. So this photo? Has chicken it in, if you’re looking closely.
I am a very bad vegan.
But! This is a very good recipe. I’ve made it a couple of times over the past two months, and Bart has actually specifically requested it, so it’s definitely a winner.
Thai Quinoa Bowl
(adapted from How Sweet It Is)
1 3/4 cups water
2-3 carrots, diced
2 green onions, chopped
2 red, orange, or yellow bell peppers
1/2 cup chopped peanuts (salted or unsalted)
1/4 cup chopped cilantro
3 teaspoons peanut butter
6 Tablespoons sweet Thai chili sauce (I sometimes do half sweet and sour sauce)
3 Tablespoons rice vinegar
3 Tablespoon canned coconut milk
1 1/2 tablespoons brown sugar
3 garlic cloves
3 Tablespoons lime juice
1/2 teaspoon ground ginger
In a saucepan, combine the quinoa, water and diced carrots. Bring to a boil, then stir once, cover and let cook on very-low for 15 minutes. Remove from heat and let sit another couple of minutes, then fluff with a fork.
Meanwhile, prepare the dressing. Melt peanut butter in the microwave or over the stove and then whisk together with all other dressing ingredients.
Put the green onions, peppers, peanuts, and cilantro in a large mixing bowl. Add the quinoa/carrot mix when it’s done, pour the dressing over the top and mix until the dressing is evenly coating the whole mixture.
Serve warm or cold.
(Add shredded chicken if you’re so inclined. This non-vegan won’t be offended).