Thai Quinoa and Chickpea Bowl

Informations supplémentaires

30 min. | 679 kcal | easy | Vegetarian, Plant-based, Spicy | Printable version

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 or cider 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 to taste, 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!

180gMixed Quinoa

398mlChickpeas

100mlEdamame

1unitCarrot(s)

1unitLebanese Cucumber(s)

100gRed Cabbage

60mlPeanut Butter

18gSoy Sauce

5mlRed Curry Paste

0.5unitCilantro

13Spice Mix (Garlic Powder,Ginger Powder,Paprika,)

What you need

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

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg