If quinoa was listed I used to shy away. But I found a similar recipe, modified it and it is so good and good for you!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course, Side Dish
Keyword: Vegan Pad Thai Quinoa
Servings: 6
Ingredients
4CupsVeggie broth
2 CupsOrganic quinoa
1CupCabbageShredded
1CupEdamameCooked
1CupBroccoliChopped small
1/2CupCarrotsJullienned
1BunchGreen onionsDiced
2tSesame oil
3 ClovesGarlicMinced
Thai Peanut Sauce
1/4CupNatural peanut butter
1/4CupSoy Sauce
3TRice vinegar
3TChili garlic sauce
3TFresh gingerGrated
3ClovesGarlicMinced
1tSesame oil
1/2CupSalted peanutsChopped
Instructions
Place the quinoa in a pot and roast on med/high for 2 minutes. Add in the veggie stock (watch out for hot splatter!). Bring to a boil, then reduce heat to low, cover and cook until quinoa is tender. Add more liquid if needed. About 20 minutes, but I always keep an eye on it.
Combine the peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic and sesame oil in a bowl. Stir to combine and set aside.
In a wok, heat cooking oil and sesame oil and add the garlic and green onions. Fry until fragrant and then add the remaining veggies. Add salt and pepper. Stir fry until the broccoli just starts to get tender.
Add in the quinoa and stir to mix well. Remove from heat. Slowly pour the Thai peanut sauce over the veggies and quinoa and mix thoroughly. You may have some extra sauce that you can add later in you want. How saucy do you want your quinoa???
Stir in the chopped peanuts and serve.
Notes
NOTE: Like many dishes, this one seems to get better the next day as the flavor continues to build. Don't be afraid of leftovers on this one!