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.
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