Riz « frit » thaï au quinoa

Ingrédients

• 2 cups dry quinoa
• 3 cups water
• 1 tbsp coconut or extra virgin olive oil
• 1 medium yellow onion, diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 cups broccoli slaw
• 1 1/2 cups sliced bell pepper (I used thawed from frozen)
• 1 cup edamame (I used thawed from frozen)
• 2 baby boy choy, chopped
• 1/2 cup reduced sodium soy sauce (sub tamari for gluten-free)
• 3 tbsp creamy peanut butter
• 1 tbsp toasted sesame oil
• 3 tbsp pure maple syrup
• Juice of half a large lime
• 1 tsp sriracha
• pinch red pepper flakes (more to taste)
• optional topping: green onions, peanuts

Préparation

1. 1

   Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.

2. 2

   Meanwhile, stir together sauce ingredients and set aside.

3. 3

   Heat oil in a large pot or dutch oven over medium heat. Once hot, add onion. Sautee for 3 minutes and then add garlic and ginger. Saute for another minute or until fragrant. Add broccoli slaw, peppers, and edamame. Sautee for 5 minutes.

4. 4

   Add bok choy and saute for another 2 minutes.

5. 5

   Turn off heat. Add cooked quinoa and sauce to veggie mix, stirring to combine. Season to taste with soy sauce, red pepper flakes, and/or sriracha if desired. Top with green onions and peanuts if desired. Serve hot or cold.