Asian Inspired Bowl
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Asian Inspired Bowl
Ingredients
Pickled vegetables
¾ Cup (180 mL) unseasoned rice vinegar
1 ½ tsp clover honey or other light honey
½ tsp salt
½ Cup (125 mL) matchstick-cut daikon radish
½ Cup (125 mL) matchstick-cut carrot
Bowl
¾ Cup (180 mL) quinoa, well rinsed under cold water
1 ½ Cups (350 mL) no-salt-added vegetable stock
2 Tbsp. Vegan mayonnaise
1 ½ tsp Sriracha or hot sauce
1 tsp water
¼ English cucumber, cut into ¼ in rounds
1 radish, very thinly sliced
1 jalapeño thinly sliced into rounds (optional)
1 green onion, trimmed and thinly sliced
½ Cup (125 mL) mixed fresh herbs, such as cilantro, mint, or basil
1 tsp toasted sesame seeds, for garnish
Instructions
Start by making pickled vegetables. In small saucepan, bring rice vinegar, honey, and salt to a boil. Remove saucepan from heat, stir in daikon and carrot matchsticks, and let cool to room temperature. Pickled vegetables may be made and refrigerated in an airtight container for up to 7 days.
To cook quinoa for base of bowl, in large saucepan over high heat, combine quinoa and stock, bring to a rolling boil before reducing heat to low, covering, and simmering for 15 minutes or until liquid is absorbed. Remove from heat and let saucepan sit, covered, for 5 minutes. Fluff cooked quinoa with fork and set aside until ready to use.
While quinoa is cooking, in small bowl, stir together mayonnaise, hot sauce, and water until well combined. Set aside.
To assemble bowl, divide quinoa among serving bowls. Top with drained pickled vegetables, cucumber, radishes, jalapeño (if using), green onion, and herbs. Garnish with a drizzle of spicy mayonnaise and sprinkle of sesame seeds.
Use the leftover pickled vegetables from this recipe in into a salad or sandwich.
What I Eat for bigFou - 2020