Thai Herb Quinoa Breakfast Bowl Recipe

About this recipe

Start your day on a vibrant and nutritious note with this Thai Herb Quinoa Breakfast Bowl, a perfect blend of fresh garden flavors and hearty comfort. Packed with protein-rich quinoa, fragrant Thai herbs, and colorful vies, this dish is vegan, -free, and budget-friendly, catering to diverse dietary needs. The y coconut sauce adds a touch of indulgence while maintaining a light and refreshing profile. Ideal for a united family breakfast, this bowl is both satisfying and nourishing, ensuring everyone at the table begins their day right. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 250 ml Lemon Juice Concentrate
• 200 ml Sesame Oil
• 1 kg Bell Peppers
• 2 pcs Zucchini
• 1 bunch Thai Basil
• 1Bunch Pudina
• 500g Good Life Raw Peanuts 500 G
• 200 ml Coconut Milk
• 50 g Asafoetida Powder
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in a pot according to package instructions until fluffy. Set aside to cool slightly.
2. 2. Heat sesame oil in a skillet over medium heat. Add asafoetida and sauté for 30 seconds to release its aroma.
3. 3. Add chopped bell peppers, zucchini, and purple cabbage to the skillet. Stir-fry for 4-5 minutes until tender but still crisp.
4. 4. In a small bowl, whisk together coconut , lime juice, chili flakes, salt, and black pepper to create the sauce.
5. 5. Combine the cooked quinoa and sautéed vegetables in a mixing bowl. Add fresh basil, cilantro, and mint, then toss gently to distribute flavors evenly.
6. 6. Drizzle the coconut sauce over the quinoa mixture and toss lightly to coat. Adjust seasoning if necessary.
7. 7. Transfer the mixture into serving bowls and garnish with crushed peanuts. Serve immediately for a warm, garden-fresh breakfast.