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.
Ingredients
- 1/2 cup quinoa 125 ml
- 1 cup water 250 ml
- 1/4 tsp salt 1 ml
- 3 tbsp peanut butter 45 ml
- 3 tbsp sweet Thai chili sauce 45 ml
- 2 tbsp lime juice 30 ml
- 1 tbsp soy sauce 15 ml
- 1 tbsp ginger finely grated, 15 ml
- 2 tsp sesame oil 10 ml
- 4 mini Shanghai bok choy
- 6 thin asparagus
- 1 tbsp peanut or vegetable oil 15 ml
- 1/3 cup frozen shelled edamame thawed, 75 ml
- 1/3 cup carrots coarsely grated, 75 ml
- 1 large radish coarsely grated (optional)
- 1/4 cup sprouts your favourite variety, 60 ml
- 2 tbsp peanuts coarsely chopped, 30 ml
Instructions
- 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.
- 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.
- 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.
- 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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