Healthy Thai Coconut Quiona Cock

Get ready for food preparation madness. This Thai coconut Quinoa bowl is out of this world - vegetarian food eats with protein, vegetables, and flavor!



Not sure if it's good or bad that I've lost track of what day and time it was. Not to mention, I will still be strong in writing 2015 on everything. Remember when you were in high school and you had all summer to play and it was never really important what day or time was it? They are days. This is the same idea that I time and day fuse together, but it is real life and I really have a job. I can say that for my late winter and spring work it's just really crazy! Between new partnerships, travel and prepping for new projects ... I have worked a lot. Mucho works.

INGREDIENTS
FOR COCONUT QUINOA
GRILLED VEGETABLES
1 large sweet potato, diced
2 cups of carrots, diced
1 tablespoon chopped Garlic
2 tablespoons of EVOO
salt and pepper for flavor
SELADA DR. KUBIS KUBIS UNGU
1 cup of purple cabbage, finely chopped
1 cup of edamame
1 small red pepper, diced
1 tablespoon of low sodium tamari (or soy sauce)
2 tablespoons of EVOO
1 lime, juiced
1 tablespoon of maple syrup
1/4 tsp garlic powder
1/4 teaspoon of ginger powder
1/4 teaspoon of dried orange peel
TOPPING

  • peanut butter
  • peanuts
  • fresh cilantro

INSTRUCTIONS
FOR COCONUT QUINOA
FOR PANGGANG VEGETABLES

  1. Place diced vegetables on a baking sheet and drizzle with EVOO. Then, add chopped garlic and season with salt and pepper. Throw. Bake at 400ºF for 25-30 minutes or until you can penetrate the vegetables with a fork.

FOR TODES DR. KUBIS KUBIS UNGU

  1. Place purple cabbage, edamame and red peppers in a bowl. Set aside. Make you sauce by stirring with EVOO, lime juice, soy sauce, maple syrup, ginger, garlic, and dried orange peel. Then, throw the vegetables in the sauce.

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