PAD THAI QUINOA BOWL
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
- Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
- Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
BLT QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g
THAI PORK NOODLE BOWL
Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.
Provided by Food Network
Time 15m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
- In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
- Marinate the pork chops for 20 to 30 minutes.
- Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
- Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
- Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
- Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
More about "thai quinoa bowls with pork recipes"
THAI COCONUT QUINOA BOWLS (G/F & VEGAN) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (14)Total Time 45 minsCategory BowlCalories 518 per serving
- Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
- To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
THAI QUINOA BOWL - BLISSFUL BASIL
From blissfulbasil.com
THAI QUINOA SALAD - THE DARING GOURMET
From daringgourmet.com
ONE POT THAI QUINOA BOWL WITH CHICKEN & SPICY …
From withsaltandwit.com
THAI QUINOA (ONE POT) - VEGAN HEAVEN
From veganheaven.org
CRUNCHY THAI PEANUT & QUINOA SALAD - COOKIE AND KATE
From cookieandkate.com
WARM ASIAN QUINOA POWER BOWLS (V, GF) - FAMILY FOOD …
From familyfoodonthetable.com
23 HEALTHY QUINOA BOWLS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
THE 35 BEST QUINOA BOWLS (EASY RECIPES!) - SIMPLY QUINOA
From simplyquinoa.com
THAI BOWLS (BUILD YOUR OWN) - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Calories 344 per servingCategory Dinner, Lunch
THAI QUINOA BOWLS WITH PORK | RECIPE | QUINOA BOWL RECIPE, PORK …
From pinterest.com
THAI GRAIN BOWLS - FORKS OVER KNIVES
From forksoverknives.com
THAI QUINOA BOWLS WITH PORK – CARRIE RICHINS
From carrierichins.com
THAI QUINOA BOWLS WITH PORK | PUNCHFORK
From punchfork.com
THAI QUINOA BOWLS WITH PORK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THAI QUINOA BOWLS WITH PORK – RECIPES NETWORK
From recipenet.org
You'll also love