Chloe Stein is a beacon in the plant-based world and we are thrilled to feature her on Eat to Live Daily! She’s had tremendous results living this lifestyle (both for weight loss and lowering cholesterol) and she’s translated that passion for health into her own thriving career as a plant-based chef. Chloe offers online cooking courses, delicious recipes, and a blog that will inspire you to live this way. She has worked as an executive chef for world-renowned doctor, Joel Fuhrman M.D. and has collaborated with the legendary Rich Roll, among other things! Here’s a gem from Chloe, the Thai Quinoa Bowl, just in time for fall! Start the free 7-day challenge and get this recipe in a comprehensive 7-day meal plan, plus a starter kit!
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| DESCRIPTION | SERVINGS: | serving |
INGREDIENTS
- Almond Ginger Sauce
- 6 tbsp Almond butter (raw unsalted) or Nut Butter of choice
- cup ½unsweetened Non-dairy Milk of choice
- tsp ½Ginger Powder
- 3 tbsp Lime Juice
- 1 tbsp Braggs Liquid Aminos or soy sauce
- 2 pitted medjool dates
- 2 tsp onion powder
- 1/2 tbsp Garlic Powder
- 1 tsp Dulse Flakes optional; adds iodine and great flavor
- Thai Quinoa Bowl
- 3 cups cups Cooked Quinoa
- 2 cups Purple Cabbage
- 1.5 cups Shredded Carrots
- 3 cups Greens
- 3 tbsp Chopped cilantro
- 3 cups roughly chopped Greens (I used a baby spinach chard, kale blend)
- 3 tbsp Chopped cilantro
INSTRUCTIONS
- Add Almond Ginger Sauce ingredients to a blender and blend until smooth.
- Place remaining ingredients in a large mixing bowl and combine. Pour Almond Ginger Sauce over quinoa veggie mixture and mix again.
- Serve cold or warm. Enjoy!
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