Thai meatball quinoa bowl

Original Blog post: https://greedygirlcooks.blogspot.com/2021/06/thai-meatball-quinoa-bowl.html

serves 4-6

Ingredients

Ingredients

For the Quinoa

· 2 cup quinoa

· 4 cup coconut milk

· 6 kaffir lime leaves

· 1 tablespoon coconut oil

· ½ teaspoon salt

· 1 teaspoon brown sugar

· ¼ cup chopped cilantro

For the meatballs

· 10 oz ground beef

· 1 tablespoon masala spice mix or all-purpose seasoning

· 2 garlic cloves shredded

· ¼ cup shredded onion

· 1 egg

For the sauce

· 2 tablespoon palm sugar or brown sugar

· 1 tablespoon sesame oil

· 1 tablespoon onion flavored soy or light soy sauce

· ½ lime juice

· 1 ½ teaspoon fish sauce

· ¼ teaspoon red pepper flakes

For the other ingredients

· 1 cup red onion sliced

· 1 head bok choy

· 2 tablespoon oil


Directions

For the quinoa

  • Wash the quinoa thoroughly and strain away all the excess water

  • In a deep pot add the coconut milk, kaffir lime leaves, salt coconut oil, and sugar

  • add the quinoa over high heat and bring to a boil

  • once it's boiling reduce the heat to very low cover and allow it to cook for 20 minutes

  • after 20 minutes turn off the heat and leave it to steam for 10 minutes

  • remove the kaffir lime leaves and stir in fresh chopped cilantro and set aside

For the meatballs

  • Combine all the ingredients for the meatballs and form into balls

  • spray with cooking spray and place in an oven or air fryer at 350 for 25 minutes turning halfway through.

For the sauce and veggies

  • In a bowl shred the palm sugar

  • Combine with sesame oil, lime juice, fish sauce, soy sauce, and red pepper flakes and set aside.

  • Cut off the bottom of the bok choy and wash thoroughly and dry the leaves

  • Slice the red onion into thick slices.

  • toss the bok Choy leaves and red onion slices in oil

  • Place on a hot grill and grill for a few seconds per side. Do not allow the leaves to char too much.

  • After you get some grill marks on them flip to the other side and then remove from the heat and place in a bowl

  • Chop into bite-sized pieces (I find it easier to use a kitchen sheer)

  • Pour half the sauce over the grilled veggies and the other half over the meatballs.

  • Serve quinoa topped with meatballs grilled veggies and sauce