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Knackige Thai-Quinoa-Bowl mit Erdnusssauce

Crunchy Thai quinoa bowl with peanut sauce

Ari
Crunchy Thai Quinoa Bowl with Peanut Sauce consists of carrots, cabbage, snow peas and quinoa in a delicious peanut sauce...
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Course bowl, healthy recipes, main dish, salad recipes, vegetable recipes
Cuisine Asia, Thailand
Servings 4 Port.
Calories 339 kcal

Equipment

  • Vegetable slicer*
  • kitchen grater*
  • Knife*
  • cutting board*

Ingredients
  

Salad ingredients:

  • 100 G white quinoa* or millet
  • Chinese noodles without egg* Mie without egg (optional)
  • 1 broccoli small
  • 100 G Red cabbage or red pointed cabbage
  • 2 carrots
  • 8-10 cherry tomatoes
  • 100 G sugar snap snow peas
  • 1 small Bunch of coriander
  • 4 rods Asparagus green
  • 2 spring onions

Set:

  • Peanuts* salted
  • small Bunch of coriander
  • small Bunch of Thai basil

Peanut Dressing:

  • 100 G Peanut butter*
  • 3 tbsp. Soy sauce*
  • 1 tbsp. maple syrup* or agave syrup
  • 1 tbsp. rice vinegar*
  • 1 tsp Sesame oil*
  • 1 tsp Ginger* fresh
  • ½ lime
  • red pepper flakes*

Instructions
 

  • Cook the quinoa and egg-free mie noodles according to package directions, then allow to cool.
  • Cut the broccoli into small florets and blanch in boiling water and then rinse in cold water.
  • Grate or chop the red cabbage very finely.
  • Peel and coarsely grate the carrots.
  • Wash and halve the cherry tomatoes.
  • Wash sugar snap peas and cut lengthways into strips.
  • Wash the asparagus and cut into thin slices, picking up the tips and halving large asparagus tips lengthways.
  • Wash the spring onions and cut into fine rings.

Make peanut dressing.

  • Peel and finely grate the ginger.
  • Whisk together the peanut butter and soy sauce until smooth.
  • Add the remaining ingredients including the grated ginger and stir until smooth. If the sauce seems too thick, add a little more water to thicken it. taste.

Finishing and dressing:

  • Place all salad ingredients in a bowl or on a plate.
  • Drizzle with plenty of peanut sauce and serve sprinkled with peanuts, fresh coriander and basil.

Notes

If the peanut sauce is difficult to combine with the soy sauce, microwave the mixture for a few seconds.
This salad can be kept well covered, in separate boxes and refrigerated for about 4 days.

Nutrition

Serving: 1Port.Calories: 339kcalCarbohydrates: 37gProtein: 13gFat: 15g
Keyword bowl, power bowl, salad, salad recipes
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