Thai Peanut Quinoa Bowls

Sister dinner success. A few nights ago my sister and I made Thai Peanut Quinoa Bowls for my Dad and Stepmom, and they were unbelievable!

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So flavorful and filling!

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They were sweet, spicy and savory all in one! So so good!

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Here’s a few pictures of what’s all in the dish. I was going to try and show all the ingredients in two photos…but then I forgot to include the soy sauce and the chili sauce, oops!

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Thai Peanut Quinoa Bowls

Serves 8

Inspired by Iowa Girl Eats

1 cup of quinoa

2 cups vegetable broth

1 tsp peanut oil

1 can black beans

1 can garbanzo beans

3 cups coleslaw mix

1 cup of frozen edamame

1 egg

1/2 tsp sesame oil

1/2 cup of honey roasted peanuts, chopped

Fresh cilantro

The Thai Peanut Sauce

1/4 cup low-sodium soy sauce

1/4 cup rice vinegar

2 tbsp water

1 tbsp sugar

3 tbsp natural, creamy peanut butter

2 tsp chili sauce

To make this dish, start by bringing the vegetable broth and quinoa to a boil in a small sauce pan. Once at a boil, reduce heat and cover with lid. Let quinoa cook until all the liquid is absorbed, about 15 minutes.

While the quinoa is cooking, heat 1 tsp of peanut oil in a wok to medium-high heat, then add in the coleslaw mix and edamame and stir-fry for about 3 minutes, stirring frequently.

Next, whisk together the sesame oil and the egg in a small bowl. In the wok, push the coleslaw/edamame mix to the sides and leave an empty spot in the middle. Pour the egg into the middle and cook until scrambled.

Add the beans to the wok, turn heat down to medium, and stir.

Once the quinoa is done, add it and half the chopped peanuts to the wok mixture and stir again.

Then, make the sauce by whisking all ingredients together in a small bowl. Add the sauce to the wok and stir to coat.

Let the mixture cook until warmed through. Serve with the remaining chopped peanuts and fresh cilantro. Enjoy!

Try a new recipe for fun,

Sydney

2 thoughts on “Thai Peanut Quinoa Bowls

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