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.
I made a couple of minor adjustments which turned this into a 5 star meal. Hubby does not care for quinoa so I substituted steamed brown rice. I marinated the salmon in teriyaki for about an hour and grilled it on our Traeger grill. Doubled the sauce (pro-tip measure the oil first then the peanut butter and it slips right out of the spoon. To the sauce I added some red pepper flakes and about 1/2 packet of Splenda (Thai sauces always have some sugar). So delicious, very easy, very filling. Beautiful too. Will definitely make again often.
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