I made a wonderful bow for dinner tonight inspired by my need to have Asian flavours but not the added salt and sugar. The base of the dish is your choice of grain, I’ve used brown rice in the picture but sometimes I’ve also used quinoa, and even egg noodles, and if you keep the leftovers separate you can roll up the meat filling with salad or avocado and roll it up in a rice paper wrap! Super versatile. Also if you like the mix of hot and cold and various textures then this is an easy weeknight dish.

I’ve mixed 1/4 of a cup naturally brewed soy sauce, with ground meat of your choosing, half of a chopped purple cabbage, a few shakes of onion powder, garlic salt to taste, 2 tbsps of minced garlic, and 2 tbsps of sesame oil and two cups of water.

Now the next step you can do in your instant pot if you set it to chilli, it will turn out quite nice. I prefer to put this all in a big pan that has some depth to it, and slowly simmer it on medium to low heat watching while the sauce reduces to maybe half, which is about 20-30 mins. I pour all of this over quinoa, and serve with chopped cucumbers, and slices of avocado.

If you are feeling extra lazy like I do a lot of the time, you can throw the quinoa into the same pot and add one more cup of water and cover and simmer the same way (after the meat is fully cooked)