Thai has been a go-to meal in our house for a few years. It’s not like anything else and I love how fresh it always tastes. You can usually whip it together with on-hand ingredients or a simple sauce from Trader Joe’s in a last minute meal. Regardless, it’s always delicous!
inspiration from How Sweet Eats
- 1.5 cups uncooked quinoa, rinsed
- 3 cups of vegetable broth for cooking quiona
- 1.5 cups shredded or matchstick carrots
- 1-2 cups of red pepper, sliced thin
- 1. 5 cups shelled edamame
- 1 can of chickpeas, drained
- 1/3 cup chopped green onions
- 1/2 cup chopped peanuts (optional)
- 2/3 cup freshly chopped cilantro
- 7 tablespoons sweet chili sauce
- 4 tablespoons rice vinegar
- 3 tablespoons canned coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon creamy peanut butter, natural
- 2 garlic cloves
- 1/3 cup lime, juice
- salt and pepper
- Prepare quinoa according to directions, with broth instead of water.
- While quinoa cooks, dice pepper and make sauce by combining all ingredients in another bowl.
- In a small pot of boiling water, blanch the carrots and red pepper for 1 minute. Just drop them into the boiling water for a minute and quickly remove them, rinsing them with cold water. This will slightly soften the veggies but not let them lose their crunch.
- When quinoa is done cooking, add veggies, chopped cilantro, onions, drained chickpeas, edamame and toss to combine.
- Mix in 1/2 of the sauce to the dish. If you need more sauce, continue adding it until you have reached your desired taste. I like to save 1/2 the sauce to add more just before eating.
- Garnish with peanuts and more cilantro.
- Serve on a salad, with grilled chicken, in a lettuce cup, mixed with shrimp or just as it is!