Want a quick, yummy, nutritious option for lunch or dinner? Of course you do! I love to create one bowl meals that are just that. Instead of making dinner a huge production, just toss together a few great ingredients, enjoy the taste and enjoy the energy you feel after eating it! A lot of this recipe can be done ahead of time and assembled later at work or after work. The roasted chick peas, by the way, are a great snack all on their own! But remember to leave enough for your salad later.
Thai Quinoa Bowl with Crunch
Crunch:
Take 1 – 12 oz. can chickpeas (garbanzo beans) rinse, drain and blot with paper towel. Toss in a bowl with 2 T Olive Oil, salt to taste and spice how you like with curry, onion powder, cayenne, or other spices. Spread in a single layer on a baking sheet and roast at 450 degrees for 30-40 minutes until crunchy and browned. This part can be done ahead of time and saved for snacks or crunch for any green leafy salad or this quinoa bowl. For this recipe, I seasoned with Himalayan salt, onion powder and curry powder.
Salad:
1 cup cooked quinoa
4 cups mixed greens
1/2 cup cilantro
1/2 red bell pepper, seeded and chopped
2 carrots, shredded
1/2 red onion finely sliced
2 green onions, chopped
1 avocado, chopped
Dressing:
In small saucepan, combine and heat on low until melted
6 T coconut milk
2 T sesame oil
4 T peanut butter (no sugar added)
2 tsp Sriracha
1 tsp curry powder
2 garlic cloves
Himalayan salt and black pepper to taste
The quinoa, dressing and crunch can all be made ahead of time. Blend all salad ingredients and top with the dressing and chickpeas. Serves 2.
