“Michelin-Star Thai Brunch: Exotic Gluten-Free Mango Sticky Rice and Coconut Quinoa Bowl”

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups coconut milk 1 1/2 cups water 1/2 teaspoon salt 1 tablespoon coconut oil 1 ripe mango, thinly sliced 1/4 cup chopped peanuts 1/4 cup fresh cilantro leaves 3 tablespoons sweetened shredded coconut 2 tablespoons honey 1 tablespoon lime juice 1 teaspoon vanilla extract

Instructions

1. In a saucepan, combine quinoa, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until all liquid is absorbed. Set aside. In a small bowl, mix honey, lime juice, and vanilla extract. Stir until well combined. Set aside. In a non stick pan, heat coconut oil over medium heat. Add cooked quinoa and toast for 2 3 minutes to enhance the aroma and flavor. Arrange the quinoa in a flat, centered dish for the top view image prompt. Drizzle the honey mixture over the quinoa and garnish with mango slices, chopped peanuts, cilantro leaves, and shredded coconut. For the bottom view image prompt, arrange the quinoa and toppings in a shallow dish, focusing on the texture and depth of each ingredient.

Chef’s Insight

This recipe combines traditional Thai flavors with a modern twist for a truly sensory experience.

Notes

Be sure to use ripe mangoes for optimal flavor and texture.