Vegan Pad Thai Quinoa Bowl
This Pad Thai Quinoa bowl is so full of great, big+bold flavors. The fresh veggies compliment the spicy, pad thai sauce and the quinoa adds a nice, healthy element.
Servings: 5
Ingredients
Thai Peanut Sauce
- 1/4 Cup Natural Peanut Butter
- 1/4 Cup Soy Sauce
- 3 T Rice Vinegar
- 2 T Chili Garlic Sauce
- 2 T Fresh Ginger Grated
- 4 Cloves Fresh Garlic Minced
- 2 t Sesame Oil
Pad Thai Bowl
- 2 Cups Organic Quinoa
- 4 Cups Veggie Stock
- 1 T Coconut oil
- 1 Cup Cabbage (Red or Green or combo) Shredded
- 1 Cup Edamame Cooked
- 1 Cup Fresh Broccoli Chopped small
- 4 Carrots Chopped small
- 3 Green onions White and green chopped
- 1 Cup Snow Peas Chopped
- 1/2 Cup Salted Peanuts Chopped
Instructions
Thai Peanut Sauce
- Mix all the ingredients together in a bowl and set aside.
Pad Thai Bowl
- Place the veggie stock and the quinoa into a pot, bring to a boil, reduce, cover and simmer for 20 minutes. Check occasionally to make sure you don't boil out all the liquid. Add water as needed until quinoa is cooked.
- In a wok, heat the coconut oil over med-high heat. Add all the veggies and stir fry until slightly soft, but still crisp - 3 or 4 minutes at most.
- Add the Thai Peanut Sauce, the Quinoa and the chopped peanuts to the wok with veggies. Stir until well coated. Serve and ENJOY!