Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Sidney Fry, MS, RD
Recipe by Cooking Light May 2016

Gallery

Hector Sanchez Styling: Lydia Purcell

Recipe Summary

Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

397 calories; fat 15.3g; saturated fat 1.9g; mono fat 4.3g; poly fat 3.3g; protein 31g; carbohydrates 34g; fiber 6g; cholesterol 54mg; iron 3mg; sodium 302mg; calcium 59mg; sugars 4g; added sugar 0g.
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