Thai bowl with quinoa
this recipe is for 6 people
This Thai bowl is 100% plant-basend and gluten-free! The crunchy cashews make this dish extra good and it's ready in no-time!
INGREDIENTS:
200 gram quinoa150 gram julienne carrots
1 red pepper
1 orange pepper
1 handful radishes
3 stalks celery
200 gram soy beans
100 gram bean sprouts
600 gram spiced tofu
2 tablespoons soy sauce
2 spring onions
1 bunch cilantro
2 limes
3 handfuls cashews
Coconut oil
Dressing:
2 tablespoons sesame oil
8 tablespoons soy sauce
1 tablespoon ginger syrup
1 tablespoon natural peanut butter
2 tablespoons sesame oil
8 tablespoons soy sauce
1 tablespoon ginger syrup
1 tablespoon natural peanut butter
PREPARATION:
1) Cook the quinoa according to the package description.2) Put the julienne carrots in a big bowl.
3) Chop up the peppers, the radishes and the celery and add to the bowl. Also add the soy beans and the bean sprouts.
4) Heat up some coconut oil in a frying pan and fry the tofu for 4 minutes. After 3 minutes, add two tablespoons of soy sauce.
5) Mix al the dressing ingredients in a small bowl. Stir with a fork until smooth.
6) Pour the dressing over the vegetables and stir well.
7) Chop up the cilantro and the spring onion. Cut the lime in slices.
8) Serve the quinoa with the vegetables and the tofu and garnish with spring onion, cilantro and a lime slice.
