For the grain bowls
- ½ cup uncooked quinoa
- 1 cup water
- 1 packet Instant Thai Coconut Bone Broth
- ½ cup shredded iceberg lettuce
- ½ cup shredded red cabbage
- ¼ cup shredded carrots
- 1 tablespoon fresh ginger, thinly sliced
- ⅓ cup chopped peanuts
- ¼ cup scallion greens, thinly sliced
- ¼ cup cilantro leaves
For the dressing
- 2 tablespoons peanut butter
- Juice of 2 limes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon light brown sugar
- ¼ cup water
- Salt, to taste
Wash and dry all produce. In a small skillet, toast peanuts over medium heat until they’re fragrant and lightly browned. Add quinoa to a sieve and thoroughly rinse. Set aside.
Make the quinoa
In a small saucepan, add 1 cup of water, a pinch of salt, and a drizzle of olive oil. Bring to a boil, add quinoa and contents of instant beverage mix packet, then reduce heat to lowest setting. Cover and simmer for 7–9 minutes, or until the water has evaporated. Remove from heat, remove lid, and let cool.
In a medium bowl add the peanut butter, lime juice, sesame oil, soy sauce, rice wine vinegar, light brown sugar, water, and salt. Whisk together until smooth.
Mix and serve
In a large mixing bowl, add cooled quinoa, lettuce, red cabbage, carrots, ginger, and half the toasted peanuts. Stir to combine. Serve into bowls and top with remaining toasted peanuts and scallions.