Okay, let’s kick this off by breaking down exactly what quinoa is. Pronounced ‘keen-wah’, this protein-packed grain has been gaining popularity faster than unicorn notebooks and Noah Centineo. It can be bitter if you don’t cook it properly, but it’s super fluffy and delicious if you get it right. This yummy Thai-Style Quinoa is packed with 16.5 grams of protein, and it comes together in 5 easy steps. It tastes like your favourite take-out, but it’s way healthier. Win-win, right?
- 120g quinoa
- 250mL vegetable stock
- 1 head broccoli
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- Lime juice
- Chilli flakes
- Rinse the quinoa.
Undergradueats Tip: Don’t skip this step! It helps remove the bitter natural coating, so your quinoa will taste better.
- In a medium-sized pot, bring the quinoa and vegetable stock to a boil. Turn the heat to low, place a lid over the pot, and simmer the quinoa for 20-25 minutes, or until all of the liquid is absorbed.
- Cut the broccoli into bite-sized florets
- In a medium-sized pan, fry the garlic, onion, and a splash of oil over high heat until the onion turns translucent. Lower the heat and add the broccoli, cooking for 8-10 minutes, or until the broccoli is lightly browned.
- In a small bowl, prepare the sauce by combining the peanut butter, soy sauce, maple syrup, and a dash of lime juice. Taste and adjust as desire.
- Divide the ingredients between two bowls. Add crushed chillies and serve.
This Thai-Style Quinoa is the perfect dish to throw together when you’re studying or always on the go; it’s simple, quick, and better for you than the instant ramen you were about to eat instead. If the idea of quinoa sketches you out, you can always swap it out for rice or noodles – just make sure to follow the package directions.