meatless monday: spicy thai quinoa bowls

February 29, 2016
I think I could eat some type of Asian cuisine every day of the week. I seem to be over-doing it on the stir fry type dishes lately, so I decided to try something different. Enter Spicy Thai Quinoa bowls… I had been off the quinoa train for a while, but lately it’s all I want. It’s the perfect way to get that stuffed tummy carb feeling, but without loading up on real carbs. Also a great way for a vegetarian to get protein!
Spicy Thai Quinoa Bowls
For the dressing:
3/4 cup roasted, unsalted peanuts
1/4 cup Sriracha hot sauce (less if you don’t love spicy)
1/4 cup lime juice (fresh is great, we buy the container for convenience)
1 tbs toasted sesame oil
1 tablespoon packed brown sugar
2 medium garlic cloves
1 1/2 teaspoons salt
For the quinoa:
2 cups quinoa
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock
1 teaspoon salt
1 (14- to 16-ounce) package firm tofu
5 medium carrots
1 medium broccoli head
4 medium scallions
2 tablespoons avocado oil
For the dressing:
Process all ingredients in a food processor until smooth, scraping down the sides of the bowl as needed, about 1 minute. If you don’t have a food processor or don’t want to use it, I’ve also just swapped the peanuts for about 1/4 cup of peanut butter and whisked all the ingredients together for similar results.
For the quinoa:
Rinse the quinoa in a strainer under cold water until the water runs clear. (Even if your quinoa says its pre-rinsed, still rinse it! It will make it super fluffy and is so worth the extra step!
Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.
Next, drain the tofu with paper towels. (If you think of it ahead of time, drain and cut up a few hours before and put it back in the fridge.)
Trim the carrots and cut them into 1/4 inch-thick rounds; set aside. Cut the broccoli into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.
When the quinoa is ready, put in a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.
Meanwhile, heat the avocado oil in a large nonstick frying pan over medium-high heat. Add the tofu and cook without stirring until the bottoms are golden brown, about 5-6 minutes on each side. Remove from the heat and set aside.
Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain and place in the bowl with the quinoa and carrots.
Add the cooked tofu, dressing, and scallions to the bowl and stir to combine.

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