Bahn Mi Quinoa Bowls

Chef Alli stirring pot

Bahn Mi Quinoa Bowls

Seems I never get tired of Asian flavors! Love these bowls with quinoa as the base.
Pickled Carrots and Scallions
½ cup rice vinegar
3 Tbs. granulated sugar
1 tablespoon sesame oil
kosher salt and freshly ground pepper, to taste
6 carrots, peeled into thin curls
6 scallions, chopped
Whisk together vinegar, sugar, and sesame oil; season to taste with salt and pepper. Pour over carrot peels and scallions and let macerate for 1-2 hours.
Meatballs
1 lb. ground pork
4 cloves garlic, minced
1 tablespoon chili paste (like Sriracha or Sambal Oelek)
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
½ tsp. red pepper flakes
½ tsp. black pepper
mirin, to deglaze pot
1/3 cup chicken or vegetable broth
In a large mixing bowl, combine all ingredients, except mirin and broth. Roll into small meatballs (if they feel slippery and rather heavy, simply pop them in the freezer for a few minutes to get them to hold their shape a bit better). Heat a bit of olive oil in pressure cooker pot; add meatballs, a few at a time, browning on all sides, removing to a plate to repeat with remaining meatballs. When all the meatballs are cooked, deglaze the pot with a splash of mirin, stirring until all fond particles have released themselves from the bottom of the pot. Add 1/3 cup broth to pot, then return meatballs to pot. Lock lid in place and choose high setting for 5 minutes. When timer goes off, use a quick release to remove all the pressure from the pressure cooker.
Quinoa
1 cup quinoa
1 ½ cups broth
1 pinch of kosher salt
Place quinoa, broth, and salt into pressure cooker pot; lock lid into place. Choose high setting for 1 minute. When timer goes off, use a natural release to remove all pressure from pressure cooker, approx. 15 minutes. Fluff quinoa with a fork.
Garnishments
cilantro, basil, and mint, chopped
spicy mayo (mayo mixed with a bit or sriracha)
To Create Bowls:
Layer the pickled carrots and scallions over quinoa; top with meatballs, then garnish with cilantro, basil, and mint. Drizzle with spicy mayo and serve at once.
Now You’re Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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