Thai Grain Bowl with Peanut Dressing

INGREDIENTS

For the grain bowls

• ½ cup uncooked quinoa
• 1 cup water
• 1 packet Instant Thai Coconut Bone Broth
• ½ cup shredded iceberg lettuce
• ½ cup shredded red cabbage
• ¼ cup shredded carrots
• 1 tablespoon fresh ginger, thinly sliced
• ⅓ cup chopped peanuts
• ¼ cup scallion greens, thinly sliced
• ¼ cup cilantro leaves

For the dressing

• 2 tablespoons peanut butter
• Juice of 2 limes
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon light brown sugar
• ¼ cup water
• Salt, to taste

DIRECTIONS

Prep ingredients

Wash and dry all produce. In a small skillet, toast peanuts over medium heat until they’re fragrant and lightly browned. Add quinoa to a sieve and thoroughly rinse. Set aside.

Make the quinoa

In a small saucepan, add 1 cup of water, a pinch of salt, and a drizzle of olive oil. Bring to a boil, add quinoa and contents of instant beverage mix packet, then reduce heat to lowest setting. Cover and simmer for 7–9 minutes, or until the water has evaporated. Remove from heat, remove lid, and let cool.

Make dressing

In a medium bowl add the peanut butter, lime juice, sesame oil, soy sauce, rice wine vinegar, light brown sugar, water, and salt. Whisk together until smooth.

Mix and serve

In a large mixing bowl, add cooled quinoa, lettuce, red cabbage, carrots, ginger, and half the toasted peanuts. Stir to combine. Serve into bowls and top with remaining toasted peanuts and scallions.