Spring Fling Quinoa Bowl
photo by Mary Jenny
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
1 1
- Serves:
- 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
- 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.
- Additional recipes can be found at www.peanutbureau.ca.
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RECIPE SUBMITTED BY
Mary Jenny
Canada