This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Thai crunch bowl must-haves such as thinly steamed edamame, shredded red cabbage, and broiled salmon top brown rice.
2/3 cup cooked quinoa
2 tablespoons matchstick-cut carrot
2 tablespoons chopped red bell pepper
2 tablespoons steamed edamame
1/4 cup shredded red cabbage
3 ounces broiled salmon
1 teaspoon chopped dry-roasted peanuts
1 teaspoon creamy peanut butter
1 teaspoon lower-sodium soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon dark sesame oil
1/2 teaspoon fresh lime juice
Est. added sugars 0g
How to Make It
Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.
In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.