Tag Archives: asian

Quinoa Buddha Bowl

Notes: We both thought this was pretty good.

Ingredients:

1 1/2cup uncooked quinoa
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
Sea salt to taste
1 lemon (juice)
4 green onions
2 carrots
1 cup broccoli
2 roma tomatoes
1 avocado
1 cup chickpeas

Directions:

Cook quinoa.
Shred carrots and finely chop all other veggies.
Combine the tamari, lemon juice and cayenne pepper in a small bowl then mix with the cooked quinoa.
Add veggies to quinoa and mix..

Source: Based on recipe here.

Sesame Rice Bowl

Notes: Serves 2. We both really like this.

Ingredients:
1 cup (uncooked) brown rice
2 roma tomatoes
3 green onions
1/2 large cucumber
1 avocado
2 tablespoons tamari
2 teaspoons sesame oil
Sesame seeds to taste
Black pepper to taste

Directions:
Cook the rice.
Dice the veggies.
When the rice is done, fluff it with a fork and let it sit to cool.
Transfer the rice to a bowl for mixing. Add the sesame seeds, sesame oil and tamari and toss with the rice.
Add the diced veggies to the rice and gently toss again.

Thai Quinoa Salad

Notes: We both liked this. I used red quinoa. I also included some chopped Baby Bella mushrooms.

Ingredients:

1.5 cups uncooked quinoa

10 oz package broccoli & carrot slaw
12 oz fresh broccoli
1/3 cup chopped peanuts
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
Add Avocados Fresh Flavor
1/2 cup sweet chili sauce
1/3 cup Pad Thai sauce

Directions:

Cook quinoa according to package instructions.

Place the broccoli in a microwave safe dish and microwave for 6-7 until soft but not mushy. Make sure it does keep its vibrant color and some crunch. Alternatively you can steam it but the microwave works faster for me.

In a small mixing bowl mix the sweet chili and pad thai sauce and set aside.

In a large skillet add the olive oil, broccoli slaw and shredded carrots. Cook for about 5 minutes until they soften up a bit.

Turn the heat off and add the peanuts, broccoli, quinoa, cilantro and sauce. Mix through and serve while still warm.

Source: Based on the recipe at eatgood4life.com

Curry Quinoa And Vegetables

Notes: We both thought this was pretty good. Might add water chestnuts for some crunch next time. Pictured above using red quinoa.

Ingredients:
3/4 cup uncooked quinoa
1 teaspoon granulated onion
1/2 teaspoon curry powder
1 bag (16 ounces) of frozen “stir fry” blend vegetables
4 to 5 medium cloves garlic minced
1 teaspoon ginger
1 teaspoon curry powder
2 tablespoons tahini
sesame seeds to garnish (optional)
1/2 avocado (optional)

Directions:
1. Cook the Quinoa according to package directions including the granulated onion, and ½ teaspoon curry powder. I used the rice cooker.

2. While the quinoa is cooking, cook the frozen vegetables in a covered pan or pot on medium-low heat. Stirring occasionally and adding a little vegetable broth or water if needed. While the vegetables are warming, mince the garlic and ginger.

3. When the vegetables have thawed, increase the heat to medium and stir in the garlic, ginger, and 1 teaspoon curry powder. Cook for another minute or 2 and then add the tahini and a little broth or water mixing thoroughly. Stir the quinoa into the vegetables. Serve with sesame seeds on top or garnish with sliced avocado.

Spicy Basil Noodles

Notes: Slightly adapted from a Happy Herbivore recipe. We both really like d this.

Ingredients:
8 ounce package dry wide rice noodles
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon lime juice
1 tablespoons vegetable oil
4 cloves of garlic minced
1 teaspoon to 2 tablespoons finely minced fresh Thai chile, to taste
1 small red bell pepper thinly sliced
1 small white or yellow onion thinly sliced
1 small can sliced water chestnuts, drained
1/4 to 1/2 a cup chopped fresh Thai basil, to taste

Directions:
If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Let soak for about 30 minutes, or until softened.

Mix water, soy sauce, rice vinegar, brown sugar, lime juice.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic and chiles; saute 30 seconds. Add bell pepper and onion; saute for a couple of minutes until they start to soften. Add water chestnuts, drained noodles or fresh ones, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.

Ramen Stir-Fry

One of my favorite meals.
In a bowl I cover a package or two of Ramen noodles with warm water and let soak. I don’t use the seasoning packet. While the noodles soak I dice up whatever veggies I have on hand. I then wok the veggies with a little oil and tamari. After a couple of minutes I add the drained Ramen noodles and wok for a couple minutes more.
If I don’t have fresh veggies I may use frozen.

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients:

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Directions:

1. Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
3. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
4. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
5. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews