Tonight Paula and I put together another “bowl” for dinner. It was called Thai Crunch Bowl with Salmon. This one also came from the May 2016 issue of Cooking Light like the Chicken Gyro Bowl that we made earlier in the week. If you want to try it – and it is quite easy to make – here’s the recipe…

Start by cooking 2 cups of quinoa and allowing it to cool.

Make the sauce by combining in a small bowl, 1 teaspoon of creamy peanut butter, 1 teaspoon of soy sauce, 1/2 teaspoon of cider vinegar, 1/2 teaspoon of dark sesame oil, and 1/2 teaspoon of lime juice. Stir well with a whisk.

In order to make each bowl, top 1/2 cup of the cooked quinoa with a few tablespoons of matchstick carrots, a few tablespoons of diced red bell pepper, a few tablespoons of shelled edamame, some shredded red cabbage, and 1/4 pound of broiled salmon. Sprinkle with some dry-roasted peanuts. Drizzle some of the sauce over everything in the bowl and enjoy!

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