Thai Inspired Quinoa Veggie Bowl

A healthier version of fried rice with a Thai flavoured twist.

The nutty quinoa and loads of fresh vegetables are super healthy and the dressing has the gorgeous flavours of sesame, garlic and ginger.

Prep time: 15 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of quinoa

1/2 teaspoon of cold pressed coconut oil

1/4 red onion, diced

1 medium of or 2 small mushrooms (30g) sliced

3 green beans (25g) chopped

2 broccolini stems, chopped

1/8 small capsicum (15g) diced

1/4 small carrot (20g) grated

1/2 cup of baby spinach leaves (10g) shredded

1/2 teaspoon of chopped fresh coriander

Dressing

2 teaspoons of coconut aminos or wheat free tamari

2 teaspoons of sesame oil

2 teaspoons of rice wine vinegar

zest of 1/2 fresh lime

2 teaspoons of fresh lime juice

1/2 teaspoon of sesame seeds

1/2 teaspoon of fresh grated ginger

1/2 centimetre of small garlic clove, crushed

Method

Cook the quinoa according to the directions on the packet. It will be served warm. While it's sitting aside after cooking combine the dressing ingredients in a small screw top jar and set that aside.

Heat the coconut oil in a small fry pan to medium high. Cook onion, mushrooms, beans and broccolini for 2 minutes then stir in capsicum, carrot and spinach. Cook until spinach is just wilted then remove from heat.

Stir mixture through the cooked quinoa and add coriander. Pour the dressing over and mix well.

Calories: 393
Protein: 12.7
Carbs: 46.9
Fibre: 8.5
Fat: 15.9

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