Improvisational quinoa bowls are a go to breakfast or lunch in our household. Starting with a bed of greens, topped with cooked quinoa, and accessorized with a variety of veggies and dressings. We’ve made many variations inspired by what we have to use up in the fridge, or what veggies we have a ton of from our farm share.
Feel free to improvise with the vegetables on this one.. use whatever you have!
Here is one of our favorite quinoa bowl conncoctions –
Pad Thai Quinoa Bowl : Serves 2, Takes 20 minutes
1 cup water
1/2 cup rinsed quinoa
1 clove minced garlic
1 teaspoon minced ginger
2 teaspoons tamari soy sauce
1 teaspoon lime juice
1 1/2 tablespoons peanut butter
Sriracha to taste
Bowl Base & Toppings
Romaine, Spring mix, or shredded red cabbage
1/2 sliced avacado
1/2 chopped cucumber
1/2 chopped red bell pepper
1 small radish sliced
*Optional herbs to top off : Thai basil, cilantro, and green onion
In a small covered saucepan over medium/high heat, bring the water, quinoa, ginger, and garlic to a boil. Once boiling, leave covered and reduce to low heat, cooking until the quinoa has soften and absorbed all of the liquid. Depending on the type of quinoa, this should take 10-15 minutes.
While the quinoa cooks, prep your vegetables and herbs. Place a bed of romaine or spring mix on both plates or to-go container.
When the quinoa is done cooking, turn of heat and remove from burner. Stir in the tamari, lime juice, peanut butter, and Sriracha. The quinoa should become thick and creamy. Feel free to add liquid to reach desired consistency. Once combined, divide the quinoa over both portions of greens, then add the toppings, and enjoy!