Thai Meatball Quinoa Bowl
- 2 cup quinoa
- 4 cup coconut milk
- 6 kaffir lime leave
- 1 tbsp coconut oil
- 1/2 tsp salt
- 1 tsp brown sugar
- 1/4 cup chopped cilantro
- 10 oz ground beef
- 1 tbsp masala spice mix or all-purpose seasoning
- 2 clove garlic shredded
- 1/4 cup shredded onion
- 1 egg
- 2 tbsp palm sugar or brown sugar
- 1 tbsp sesame oil
- 1 tbsp onion flavored soy or light soy sauce
- 1/2 tsp lime juice
- 1 1/2 tsp fish sauce
- 1/4 tsp red pepper flakes
- 1 cup red onion sliced
- 1 bok choy
- 2 tbsp oil
- 1
Wash the quinoa thoroughly and strain away all the excess water
- 2
In a deep pot add the coconut milk, kaffir lime leaves, salt coconut oil and sugar
- 3
add the quinoa over high heat and bring to a boil
- 4
once its boiling, reduce the heat to very low cover an allow it to cook for 20 minutes
- 5
after 20 minutes turn off the heat and leave it to seam for 10 minutes
- 6
remove the kaffir lime leaves and stir in fresh chopped cilantro and set aside
For the meatballs- 7
Combine all the ingredients for the meatballs and form into balls
- 8
spray with cooking spray and place in an oven or air fryer at 350 for 20-25 minutes turning halfway through.
For the sauce and veggies- 9
In a bowl shred the palm sugar
- 10
Combine with sesame oil, lime juice, fish sauce, soy sauce and red pepper flakes and set aside.
- 11
Cut off the bottom of the bok choy and wash thoroughly and dry the leaves
- 12
Slice the red onion into thick slices.
- 13
toss the bok choy leaves and red onion slices in oil
- 14
Place on a hot grill and grill for a few seconds per side. Do not allow the leaves to char too much.- 15
After you get some grill marks on them flip to the other side and then remove from the heat and place in a bowl- 16
Chop into bite sized pieces (I find it easier to use a kitchen sheer)- 17
Pour half the sauce over the grilled veggies and the other half over the meatballs.- 18
Serve quinoa topped with meatballs grilled veggies and saucemeatballs, thai - 2