Thai Quinoa Salad

5:06:00 PM Anna 0 Comments

This recipe is a slight adaptation of the Thai Chicken Quinoa Bowl from How Sweet It Is.  I omitted the chicken and carrots, almost doubled the quinoa, and used cashews instead of peanuts.  Otherwise, it is the same - and it is good! Oh, and healthy, even.



What you will need:

1 cup uncooked quinoa, rinsed (I used 3/4 of the quinoa after it was cooked)
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped cashews (or peanuts)
1/4 cup freshly chopped cilantro

sauce:
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter
1 garlic clove
1/2 lime, juice of
1/8 teaspoon ground ginger

Cook quinoa according to package.  Meanwhile, whisk together all ingredients for the sauce in a small bowl.  When quinoa is done, add sauce to it and mix well.  Stir in edamame, onions, half of the cashews and half of the cilantro.  Season with salt and pepper to taste and top with remaining cashews and cilantro.

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Bell Pepper Pasta With Arugula

3:20:00 PM Anna 0 Comments

Another pasta dish, I know - but this is a great one for summer.  The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).


What you will need:

12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste

Cook spaghetti according to directions.  While spaghetti is cooking, place peppers in strainer in the sink.  Drain noodles onto peppers to warm them slightly.  Place noodles and peppers in a large serving dish.  Add olive oil, arugula, garlic, and spices.  Toss to coat.  Top with crumbled feta when ready to serve.


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