Healthy Thai Coconut Quinoa Bowl Recipes

HEALTHY THAI COCONUT QUINOA BOWL RECIPE

Steps:

• Prepare the coconut quinoa by following these directions!
• Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
• Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
• Roast sweet potatoes at 400ºF for 25-30 minutes.
• Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
• Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
• Then, toss veggies in dressing. Set aside.
• To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
• Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
• Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

THAI CHICKEN COCONUT QUINOA BOWLS

Steps:

• In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
• Add the chicken and marinate in the fridge for 30-60 minutes.
• While the chicken is marinating, you can cook the quinoa. Rinse it in a mesh strainer well and add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
• Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
• After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
• Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside. (If you can manage not to inhale it in all of its coconut-ty goodness!)
• Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
• In a small saucepan over medium high heat, add the reserved marinade. You're going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
• To assemble the salad, toss the romaine and spinach together in a large bowl. Add the mango, bean sprouts, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve! Enjoy!

HOW TO MAKE QUINOA BOWLS

Steps:

• Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
• Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
• To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!

THAI QUINOA BOWL

Steps:

• Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
• Steam the broccoli in a steamer or steamer basket for 4 to 8 minutes, or until firm-tender. Strain off any excess water. Set aside.
• Prepare the tofu, if using.
• Chop and prepare the remaining bowl ingredients.
• Add the peanut butter, tamari, sesame oil, lime juice, maple syrup, and ginger to a medium bowl. Whisk together for 30-45 seconds. Please keep in mind that the dressing should be on the salty side-since we're not seasoning the quinoa or veggies, we need a little kick of sodium here to make all the flavors pop. Cover and refrigerate until ready to use.
• Divide the quinoa between bowls. Top with the romaine, broccoli, tofu (if using), carrot, pepper, beet, jicama, cabbage, cilantro, and cashews. Drizzle with the dressing and serve immediately.

THAI CHICKEN QUINOA BOWL

Steps:

• Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!
• While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro. I like to serve this with a salad, soup or even a little sandwich!