Spring Fling Quinoa Bowl

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Spring Fling Quinoa Bowl

Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, it is a one-bowl delight and a great source of protein.
printfriendly pdf button   Spring Fling Quinoa Bowl   RecipesNow.com
question mark icon dc 24x24   Spring Fling Quinoa Bowl   RecipesNow.com

Spring Fling Quinoa Bowl

Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, it is a one-bowl delight and a great source of protein.
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Makes
Units
Prep Time 10min
Cook Time 15min
Ingredients
Makes
Units
Prep Time 10min
Cook Time 15min
Ingredients
Rate It!
Votes: 0
Rating: 0
Rate this recipe!
Add to FavouritesAdd to Menu Planner
Add to Meal Plan:
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Instructions
  1. In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork.
  2. Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm) pieces.
  3. Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml) water if vegetables begin to stick. Add about ⅔ of the peanut butter sauce and stir-fry for about 1 minute, or until hot.
  4. Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts.
Notes

Additional recipes can be found at www.peanutbureau.ca.

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