Honey Garlic Salmon

Honey Garlic Salmon

Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner.

Little G started school today and my life is back to normal. You know, the regular stay-at-home-mom normal. Waking up, preparing breakfast, getting the kid ready for school, send him to school and then wonder what should I be making for tonight’s dinner.

Today is one of those days, and will be the same for many more days for the rest of the school year. I went to the market and there are some amazing and fresh wild salmon available. Perhaps some garlic noodles with salmon tonight, with his favorite Parmesan roasted cauliflower. I have to say that our dinner has changed a lot with the growing little G.

While he likes Asian food such as rice and noodles, on any given days, his favorite food are still American-style dishes. Well, he is not like me, born and raised in Malaysia. He is an American! Good for him, but also good for me as I learn to make a variety of dishes now.

This honey garlic salmon is very simple, so easy to execute with very little ingredients; honey, garlic, and lemon are pretty much what you need, with the good old salt and black pepper. Start it on the skillet and finish it off with broiling in the oven (I love this extra step to char the surface of the food). A little extra two minutes make the dish so much more better. For busy moms, this honey garlic salmon recipe can be done on the skillet and equally tantalizing!

Honey Garlic Salmon
Honey Garlic Salmon

INGREDIENTS :

  • 12 oz salmon, cut into 2-3 strips
  • Salt
  • Black Pepper
  • Pinch of cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon warm water
  • 1 1/2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 lemon, sliced into wedges

INSTRUCTIONS :

  1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
  2. Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.
  3. Heat up a skillet with the olive oil. Pan-fry the salmon until half done.
  4. Add the garlic into the pan until slightly browned.
  5. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky.
  6. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).

You can find complete recipes of this Honey Garlic Salmon in rasamalaysia.com

Pumpkin Coffee Cake

Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

  • Mummy Pumpkin Cookies
  • Snickerdoodle Pumpkin Cookies
  • Wthie Chocolate Pumpkin Cups
Pumpkin Coffee Cake
Pumpkin Coffee Cake

INGREDIENTS :

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon.
  2. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  3. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
  4. ( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  5. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
  6. Mix in egg white and vanilla just to combine. Set aside.
  7. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  8. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  9. Add dry ingredients and mix to combine.
  10. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
  11. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
  12. (until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
  13. Start checking after 45 minutes because if you bake it too long the cake will be dry.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

Lemon Monkey Bread Recipe

Lemon Monkey Bread Recipe

Delicious rolls covered in a sweet, lemony glaze! Lemon Monkey Bread Recipe.

Lemon Monkey Bread Recipe
Lemon Monkey Bread Recipe

INGREDIENTS :

  • 12 Frozen Rhodes™ Dinner Rolls (or other frozen rolls), thawed but still cold
  • zest of two lemons
  • 1/2 cup sugar
  • 1/4 cup butter, melted

Citrus glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon butter, melted
  • 2 Tablespoons fresh lemon juice

INSTRUCTIONS :

  1. Cut rolls in half and place in a 9×13-inch baking dish sprayed with nonstick cooking spray.
  2. In a small bowl combine lemon zest and sugar; set aside.
  3. Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture
  4. reserving half of mixture to sprinkle on just before baking.
  5. Cover rolls with saran wrap and let rise until doubled in size.
  6. Remove saran wrap and sprinkle on remaining mixture.
  7. Bake at 350 degrees F. for 20-25 minutes.
  8. Remove from oven.
  9. Whisk together glaze ingredients and drizzle over top of rolls.

You can find complete recipes of this Lemon Monkey Bread Recipe in sixsistersstuff.com

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS

These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!

How about some vegetarian meatballs, people? You are probably feeling a little skeptical about these right now, but let me assure you – these Vegetarian Mushroom Meatballs are fantastic! They are super moist and have a wonderful earthy and nutty taste. You only have to taste these once, and they will surely end up in your “Favorites” list…

I cook a lot of vegetarian dishes, because we (my husband and I) are trying to save some animal lives. I believe that people consume way too much meat on a daily basis, and, if we all cut back on meat even a little bit, it would have a significant impact. Plus, it’s better for your health. What are your thoughts about that? Even a major meat lover won’t be disappointed with these meatless meatballs. 🙂

Let’s talk about the cooking process a little. Once you roll the mushroom mixture into balls, you’ll have to decide whether you want to fry these or bake them. I’ve tried doing both and they both turned out great. And while frying the meatballs does give them a nice crust, the baked meatballs taste almost the same, but they are healthier.

So, I’ll leave this choice to you. If you decide to bake these, however, make sure you have these Silicone Baking Sheets. I’ve recently purchased these and I cannot believe I lived so long without them.

VEGETARIAN MUSHROOM MEATBALLS
VEGETARIAN MUSHROOM MEATBALLS

INGREDIENTS :

  • 3 tbsp olive oil
  • 1 medium onion (chopped)
  • 20 oz mushrooms, finely chopped
  • 1 cup quick cook oats
  • 1 cup breadcrumbs
  • 1/2 cup chopped parsley
  • 4 garlic cloves (minced)
  • 2 eggs
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 24oz jar Ragu marinara sauce
  • parsley to garnish
  • 1/3 cup grated Parmesan cheese (optional)

INSTRUCTIONS :

  1. In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes.
  2. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes.
  3. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  4. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
  5. Add the rest of the ingredients excluding marinara and parsley to the mixture.
  6. Stir the mixture nicely and cover it with plastic wrap.
  7. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
  8. When ready to cook, using a tablespoon as a measure, form small balls from the mixture.
  9. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
  10. Add marinara sauce to the medium saucepan.
  11. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
  12. Garnish with grated Parmesan or fresh parsley.

You can find complete recipes of this VEGETARIAN MUSHROOM MEATBALLS in cooktoria.com

ONE-POT CAPRESE PASTA DINNER

ONE-POT CAPRESE PASTA DINNER

It’s all cooked in the same pot! The quickest, most delicious pasta dinner you will ever make!

HI! Happiest of Sundays, everyone!

You guys. It’s the 1st of June! Half the year is already gone! THAT is so weird. Especially when I’m still hanging onto New Year’s resolutions… I have yet to get started on those… 🙂

SO! How is your weekend going? Are you at the beach? The pool? On the couch?!? I’m cool with that. However, and in the words of Nelly; It’s gettin’ hot in herre!
It’s 90-degrees! FINALLY!

The real question is, what do you make for din din when it’s this hot?!
I KNOW I KNOW! PICK ME!!
Umm… One-Pot Caprese Pasta Dinner??
OF COURSE!

I’m gonna let you in on a little secret. I have a gazillion blog-crushes. Yah, I crush on food blogs. And I read ’em all! It’s what inspires me.

A while back I saw this One-Pot Pasta Meal on Chung-Ah’s blog, Damn Delicious, and I just HAD TO give it a try. You would have done the same. The whole recipe takes place in just one pot!! AND it’s all added IN at the SAAAAME TIME!
I am totally screaming right now, which completely explains all the CAPS and EXCLAMATION points… I’m only doing it because you can’t hear my excitement! (!!!!!)

Only 3 minutes after reading her recipe, I was at the stove mixin’ and stirrin’ the pasta, making din din at 9:45 pm. Don’t judge. That’s my R&D department doing its thaaaang.

Wondering if it would all work with my favorite bow tie-caprese pasta dinner, I gave it a go and, obviously, it all came together, thus we lived happily ever after for eternity…

So, basically, that should give you an idea as to how extremely satisfied we were with our dinner.

ONE-POT CAPRESE PASTA DINNER
ONE-POT CAPRESE PASTA DINNER

Ingredients

  • 4-1/2 cups water
  • 3 tablespoons olive oil
  • 1 box (1-pound) farfalle (bow tie) pasta
  • 1 pint (or 1 whole clamshell) cherry tomatoes, halved
  • 1/2 cup basil leaves, packed
  • 3 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 1-1/2 cups part skim shredded mozzarella cheese
  • balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

Instructions

  1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
  2. Cook over high heat and bring to a boil.
  3. Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
  4. Remove from heat and let stand 2 minutes.

You can find complete recipes of this ONE-POT CAPRESE PASTA DINNER in diethood.com

One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner

I love dinners where everything is cooked or baked together in one pan. And ever since this One Sheet Pan Parmesan Crusted Salmon I’ve thought up so many different version I’d like to try, a few that I’ve gotten around too like this One Pan Chicken Parmesan with Roasted Zucchini. It means less clean up and it’s just easier to serve that way.

This one pan chicken dinner is a fall version that’s filled with brussels sprouts, sweet potatoes, apples, bacon, shallots and chicken covered with poultry herbs. You should be able to buy all the herbs in one packet labeled as poultry herbs. If not dry would also work here, just use 1/3 the amounts listed.

It’s more of a grown up meal so I think this one will take some getting used to for my kids, brussels sprouts are just one of those things that most kids hate, but I totally loved this meal! It was easy to throw together and I had hardly any dishes to clean when everything was done! Even the bacon just cooks along with everything else.

I could use so many more meals like this in my life! Especially for those nights where I just don’t feel like doing a whole lot for dinner, then I won’t just turn to ordering pizza and instead have a dinner that actually has some nutritional value. And this is the perfect use for those fruits and veggies in season right now.Enjoy!

One Pan Autumn Chicken Dinner
One Pan Autumn Chicken Dinner

INGREDIENTS :

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

INSTRUCTIONS :

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag
  2. add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs.
  3. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  6. Spread into an even layer then set chicken over veggie/fruit mixture.
  7. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  9. Broil during last few minutes for a more golden skin on chicken if desired.

You can find complete recipes of this One Pan Autumn Chicken Dinner in cookingclassy.com

BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

Did you know that “chicken breast recipes” are one of the most highly searched things on Google? I realized that while I have a lot of chicken recipes, I hardly have any that call for chicken breasts, and they are actually something I cook A LOT around here. For years I have been using a method that yields the most tender and juicy chicken, which is important because let’s face it, chicken breasts, especially baked, are usually bone dry. It’s so easy to dry out chicken breast because there’s very little fat. So how do you rectify that? By adding fat of course! But the good kind – the EVOO kind.

Rubbing the chicken with a little olive oil before baking helps add moisture to the chicken and also helps the seasonings stick to the breast. I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder. This is my go-to method that I’ve been using for years. I use it for a quick and easy dinner, and I will also cook extra and save it to add to soups and casseroles. Keep it in a sealed bag in the fridge for a few days, or pop it in the freezer if you’re not using it right away.

BAKED CHICKEN BREASTS
BAKED CHICKEN BREASTS

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder

Instructions

  1. Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
  2. Pour olive oil in a 13″ x 9″ baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
  3. In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.

You can find complete recipes of this Baked Chicken Breasts in yellowblissroad.com

Healthy Buffalo Cauliflower Bites Recipe

Healthy Buffalo Cauliflower Bites Recipe

I have been really wanting to try out this healthy buffalo cauliflower bites recipe for quite some time and finally got around to it. I wish I had started making this sooner because it was absolutely delicious. I have seen various versions of this recipe and many of them were quite time consuming. If you are a fellow busy parent that wants to cook up a quick and delicious meal, then you are in the right place!

For this recipe, all you need is to coat your cauliflower in a hot sauce mixture, cook in the oven for 20 minutes and then they are ready to enjoy. YES! They are that simple to make. Super healthy and simple alternative to traditional buffalo chicken bites. Because this recipe is all about saving time and we have narrowed it down to only a few steps, they are not going to be super crispy. You may want to broil them if you are able to keep a close eye on them while they are in the oven.

If you have children that love spicy foods and enjoy buffalo wings, this is a genius way to sneak in a veggie. You can also get creative with sauces and try out new dips. Again… if you are looking for a crispier version of this recipe, I suggest broiling them in the oven, just make sure to keep a close eye on them so you don’t burn them.

For as long as I can remember, my children have always requested rice with their meals! Unfortunately I always seem to forget until last minute, leaving me with dinner done and waiting 20 minutes on rice to cook. Yikes!

Problem solved! I recently discovered these amazing Minute® Ready to Serve Rice bowls which are a complete life saver. What’s so great about them is that they are an easy go-to lunch for our family as we are in that busy back-to-school season. You literally only have to take the rice bowl, place it in the microwave for 60 seconds and they are done… um, can you say convenient?

Healthy Buffalo Cauliflower Bites Recipe
Healthy Buffalo Cauliflower Bites Recipe

Ingredients

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon butter, melted
  • ¾ cup Frank’s RedHot hot sauce

Instructions

  1. Preheat oven to 450.
  2. Spray a baking sheet with olive oil. Set aside.
  3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.

You can find complete recipes of this Healthy Buffalo Cauliflower Bites in missfrugalmommy.com

Quick Dinner Skillet Chicken with Creamy Cilantro Lime Sauce

Quick Dinner Skillet Chicken with Creamy Cilantro Lime Sauce

What did you do? Did you make any of my recipes? Fire up the grill? Watch fireworks and catch some rays? The weather was miserable, humid, and rainy on Saturday here in Philly so a lot of my celebrating was indoors. Which didn’t stop us from the best party of all time.

Quick Dinner Skillet Chicken with Creamy Cilantro Lime Sauce
Quick Dinner Skillet Chicken with Creamy Cilantro Lime Sauce

Ingredients:

  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Directions:

  1. Preheat oven to 375°F (190°C).
  2. If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.
  3. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
  4. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
  5. Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
  6. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

You can find complete recipes of this Quick Dinner Skillet Chicken with Creamy Cilantro Lime Sauce in sallysbakingaddiction.com

THAI VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN}

THAI VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN}

This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharp and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.

This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharpy and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.

THAI VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN}
THAI VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN}
  • 15 minPrep Time
  • 20 minCook Time
  • 35 minTotal Time

Ingredients

  • 1/2 cup broccoli, finely diced
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 small red onion, diced
  • 1/4 cup grated carrots
  • handful cilantro, chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts, chopped
  • For the Dressing:
  • 1 lime, zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

Source of this THAI VEGGIE QUINOA BOWL RECIPE is avocadopesto.com