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Thai Quinoa and Chickpea Bowl

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Thai Quinoa and Chickpea Bowl

with peanut and red curry sauce, cabbage, cucumber and edamame

Informations supplémentaires
30 min. | 679 kcal | easy | Spicy, Vegetarian |
1. Cook the quinoa Bring a pot of water to a boil. Cook the quinoa 12-15 minutes until tender. Add the edamame to the pot of water 2 minutes before the quinoa is done cooking. Drain and mix with a drizzle of oil, salt and pepper.
2. Setup Grate the carrot and cabbage. Chop the cilantro. Cut the cucumber into thin slices. Drain and rinse the chickpeas.
3. Make the sauce Whisk the peanut butter with the red curry paste, soy sauce, 2 2P | 3 3P tbsp. of sugar, 1 2P | 2 3P tbsp of rice vinegar and 1/3 2P | 1/2 3P cup of water.
4. Make the salad Mix the cabbage with the carrot, a drizzle of oil, salt and pepper.
5. Cook the chickpeas Heat a drizzle of oil in a pan over medium high heat. Cook the chickpeas with the spices, salt and pepper 6-7 minutes until colored.
6. Plate your dish Serve the quinoa in a bowl and garnish with the chickpeas, cabbage, cucumber, peanut sauce and cilantro. Bon appétit!
180 ml Mixed Quinoa
1 unit Chickpeas
80 ml Edamame
1 unit Carrot(s)
1 unit Lebanese Cucumber(s)
100 g Sliced red cabbage
60 ml Peanut Butter
2 unit Soy Sauce
5 ml Red Curry Paste
0.5 unit Cilantro
20 ml Spice Mix(garlic powder,ginger powder,paprika)
What you need pot, strainer, pan, box grater, bowl, whisk
679 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 90g
30%
fat 26g
40%
cholesterol 0mg
fiber 18g
72%
protein 30g
saturated 4g
20%
sodium 316mg
13%
sugar 14g
trans 0g