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Originally published April 2 2011

Enjoy recipe for Thai Style Quinoa with Veggies

by Danna Norek

(NaturalNews) It can be hard to find vegan-friendly recipes that are satisfying and delicious, but this Thai style quinoa with veggies recipe satisfies both criteria. Thai dishes often have coconut milk as a main ingredient, and this dish is no exception.

Coconut milk and coconut oil are often misunderstood as being a "fattening" food. However, they both have some excellent properties that boost heart health and make them an great option for flavorful, healthful cooking.

The other ingredients in this recipe have health benefits as well. Ginger is an excellent stomach tonic, as it can soothe intestinal and digestive discomfort. Ginger has been known to help increase blood flow to the extremities, and it is also a natural anti inflammatory.

Quinoa, which is a seed that cooks up like a grain, is an excellent protein source for vegans. Unlike many other starchy recipe bases, like brown rice and bulgur wheat, quinoa contains complete amino acids. Quinoa is also a great alternative to pasta and wheat for those with gluten intolerance.

The veggies in this recipe, snow peas and broccoli, are rich in chlorophyll, fiber, iron and vitamin C. They add antioxidant value, regulation for the digestive system, and an overall complex carbohydrate energy boost.

Rounding out the recipe, we have another nutritional powerhouse, avocado. Avocado is another food vilified as "fattening", which actually has plentiful health benefits. Avocado is rich in omega 3 fatty acids, the anti-cancer nutrient oleic acid, and lutein, which is great for eye health.

Ingredient List for Thai Style Quinoa with Veggies :

1 cup cooked quinoa
1 cup steamed snow peas
1 cup steamed broccoli
1/2 cup coconut milk
1/4 cup natural, chunky style peanut butter
8-10 shakes sesame oil, or season to your taste
1-2 T soy sauce
1/2 T dried ground ginger, or 1 T fresh ground ginger
1 crushed clove of garlic
1/2 small avocado, diced into small pieces

Begin by cooking your quinoa in 2 cups of water. Cook until the water has been absorbed, then set aside. Do not attempt to fluff the quinoa until it is cooled, as it can turn to mush easily when hot.

You may have the snow peas and broccoli steaming around the time the quinoa is done cooking. Vegetables should be crisp-tender so they maintain the majority of their vitamins and minerals, as well as their fiber content. They should have a bright green color when finished steaming.

For your sauce, combine the coconut milk, peanut butter, sesame oil, soy sauce, ginger and garlic in a small sauce pan. Over low heat, blend all ingredients, slowly stirring with a wooden spoon until all are blended into one uniform sauce.

Mix the quinoa, veggies, and Thai style sauce in a large bowl or plate. Add the diced avocadoes to the top.


About the author

Danna Norek is the owner and primary contributor for several natural health blogs and websites, where she frequently shares her experiences and knowledge on herbal supplements, natural remedies, vitamins, and healthy lifestyle habits. You can find information on a 100% natural, chemical free deodorant here at Natural Effective Deodorant and an all natural sebum-neutralizing, SLS, paraben and chemical free Acne Soap with lavender, lemongrass and tea tree essential oils here at All Natural Acne Soap.

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