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.
- ½ cup (125 ml) quinoa
- 1 cup (250 ml) water
- ¼ tsp (1 ml) salt
- 3 tbsp (45 ml) peanut butter
- 3 tbsp (45 ml) sweet Thai chili sauce
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) ginger, finely grated
- 2 tsp (10 ml) sesame oil
- 4 mini Shanghai bok choy
- 6 thin asparagus
- 1 tbsp (15 ml) peanut or vegetable oil
- ⅓ cup (75 ml) frozen shelled edamame, thawed
- ⅓ cup (75 ml) carrots, coarsely grated
- 1 large radish, coarsely grated (optional)
- ¼ cup (60 ml) sprouts, your favourite variety
- 2 tbsp (30 ml) peanuts, coarsely chopped
- 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.