Thai Quinoa "Fried" Rice

• Produce

  • 1 1/2 cups Bell pepper
  • 1 cup Edamame
  • 2 tsp Garlic
  • 2 tsp Ginger
  • 1/2 Lime, Juice of large
  • 1 Yellow onion, medium

• Condiments

  • 3 tbsp Maple syrup, pure
  • 3 tbsp Peanut butter, creamy
  • 1/2 cup Soy sauce, reduced sodium
  • 1 tsp Sriracha

• Pasta & Grains

  • 2 cups Quinoa, dry

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Coconut or extra virgin olive oil
  • 1 tbsp Sesame oil, toasted

• Deli

  • 2 cups Broccoli slaw

• Liquids

  • 3 cups Water

• Other

  • 2 Baby boy choy, chopped

Found on hummusapien.com

Description

Ingredients

• 2 cups dry quinoa
• 3 cups water
• 1 tbsp coconut or extra virgin olive oil
• 1 medium yellow onion, diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 cups broccoli slaw
• 1½ cups sliced bell pepper (I used thawed from frozen)
• 1 cup edamame (I used thawed from frozen)
• 2 baby boy choy, chopped
• ½ cup reduced sodium soy sauce (sub tamari for gluten-free)
• 3 tbsp creamy peanut butter
• 1 tbsp toasted sesame oil
• 3 tbsp pure maple syrup
• Juice of half a large lime
• 1 tsp sriracha
• pinch red pepper flakes (more to taste)
• optional topping: green onions, peanuts

Directions

• Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
• Meanwhile, stir together sauce ingredients and set aside.
• Heat oil in a large pot or dutch oven over medium heat. Once hot, add onion. Sautee for 3 minutes and then add garlic and ginger. Saute for another minute or until fragrant. Add broccoli slaw, peppers, and edamame. Sautee for 5 minutes.
• Add bok choy and saute for another 2 minutes.
• Turn off heat. Add cooked quinoa and sauce to veggie mix, stirring to combine. Season to taste with soy sauce, red pepper flakes, and/or sriracha if desired. Top with green onions and peanuts if desired. Serve hot or cold.