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Garden Thai Breakfast Bowl with Shrimp

Garden Thai Breakfast Bowl with Shrimp A CIF Food Is Medicine lunch inspired by Thai flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 14
Calories: 340
Best Season: All Seasons
Dietary: Dairy-Free, Pescatarian
Description
A CIF Food Is Medicine lunch inspired by Thai flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.
Ingredients:
  • 1 pound shrimp
  • 1 cup quinoa
  • 1 cup bell peppers
  • 1 cup snap peas
  • 1 cup broccoli
  • lime
  • ginger
  • basil
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Add ingredients to the cooker with low-sodium broth and spices,
    Cook until tender according to appliance instructions,
    Adjust texture with broth as needed,
    Finish with herbs, citrus, or yogurt if desired.
Keywords: garden thai breakfast bowl with shrimp, thai, lunch, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup bell peppers, 1 cup snap peas
Read it online: https://www.mcmh.us/recipe-maker/garden-thai-breakfast-bowl-with-shrimp/