Spring Fling Quinoa Bowl Recipe

Name: Spring Fling Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa; 1 cup water; 1/4 teaspoon salt; 3 tablespoons peanut butter; 3 tablespoons sweet Thai chili sauce; 2 tablespoons lime juice; 1 tablespoon soy sauce; 1 tablespoon ginger finely grated; 2 teaspoons sesame oil; 4 shanghai bok choy mini; 6 asparagus thin; 1 tablespoon peanut oil; 1/3 cup frozen shelled edamame thawed; 1/3 cup carrots coarsely grated; 1 radish large, coarsely grated, optional; 1/4 cup sprouts your favourite variety; 2 tablespoons peanuts coarsely chopped

Servings: persons

1/2 cup quinoa
1 cup water
1/4 teaspoon salt
3 tablespoons peanut butter
3 tablespoons sweet Thai chili sauce
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon ginger finely grated
2 teaspoons sesame oil
4 shanghai bok choy mini
6 asparagus thin
1 tablespoon peanut oil
1/3 cup frozen shelled edamame thawed
1/3 cup carrots coarsely grated
1 radish large, coarsely grated, optional
1/4 cup sprouts your favourite variety
2 tablespoons peanuts coarsely chopped

1
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
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
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 2/3 of the peanut butter sauce and stir-fry for about 1 minute, or until hot.
4
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.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup quinoa, 1 cup water, 1/4 teaspoon salt, 3 tablespoons peanut butter, and more.

Yes, Spring Fling Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Fling Quinoa Bowl

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