Photo: Hector Sanchez Styling: Lydia Purcell
Serves 1

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.

How to Make It

Step 1

Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.

Step 2

In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

Ratings & Reviews

really good

January 18, 2017
Definitely need to double the sauce! 

4 1/2 stars

May 27, 2016
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.