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. Best of all, the leftovers are delicious the next day.

• Ready In: 25 mins
• Serves: 1
• Yields: 1 1

Ingredients

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

Directions

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