Thai-Inspired Quinoa Breakfast Bowl Recipe

About this recipe

A vibrant quinoa bowl packed with fresh vegetables, zesty lime, and a protein-rich egg scramble for a healthy start to your day.

Ingredients

• 100 g Quinoa
• 6 pcs White Eggs
• 250 g Carrot
• 20G Tong Garden Spicy Lime Peanut (20g)
• 100 g Garlic
• 50G Real Thai Canned Red Curry Paste (50g)
• - Coriander Powder
• 1 piece Yellow Bell Pepper
• 200 ml Coconut Milk
• 200 ml Sesame Oil
• 100 g Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and drain it well before cooking.
2. 2. Cook the quinoa in a pot with double the amount of water until fluffy, about 15 minutes.
3. 3. While the quinoa is cooking, chop carrots, bell peppers, and green beans into bite-sized pieces.
4. 4. Heat sesame oil in a pan and sauté minced garlic until fragrant, about 1 minute.
5. 5. Add chopped vegetables to the pan and stir-fry them for 5-7 minutes until tender but crisp.
6. 6. In a bowl, whisk eggs with a pinch of salt and pour them into a separate pan to scramble until just set.
7. 7. Add Thai red curry paste and coconut milk to the stir-fried vegetables, mixing well for 2-3 minutes.
8. 8. Fold cooked quinoa into the pan with the vegetable mixture and combine thoroughly.
9. 9. Squeeze fresh lime juice over the quinoa mixture and stir well to enhance the flavors.
10. 10. Plate the quinoa bowl and top it with scrambled eggs and freshly chopped cilantro.