Thai Grain Bowls


2 cups fresh lard long green beans, sliced

8 Oz. fresh button mushrooms, quartered

1 cup red onion, chopped

1 medium bell pepper, sliced

1/2 cup low sodium vegetable broth

2 tablespoons lime juice

1 tablespoon maple syrup

1 tablespoon sriracha sauce (Optional)

2 teaspoons arrowroot powder

6 tablespoons fresh cilantro, chopped

fine Sea salt, to taste

pepper, to taste

4 cups napa cabbage or red cabbage, sliced

6 cups hot tricolor quinoa, cooked

2 tablespoons roasted unsalted peanuts, chopped

In an extra large fry pan cook green beans, mushrooms, onions and bell pepper over medium 4 to 5 minutes or until green beans are crisp-tender, stirring occasionally and adding water, (1 to 2 tablespoons) at a time, as needed to prevent sticking.

For sauce, in a small saucepan combine the next five ingredients (through arrowroot powder).

Cook over medium 2 to 3 minutes or until thickened.

Stir in half of the cilantro, then season with salt and pepper.

Arrange quinoa, cabbage and sauteed vegetables in four bowls.

Drizzle with sauce and sprinkle with the remaining cilantro and peanuts. Enjoy!
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