Vegetarian Quinoa Bowls
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Cooking time10 min![]()
Prep time20 min![]()
ServingsPortions 4
Ingredients
- 2 Tbsp. (30 mL) Becel Avo Plus™ Oil Blend
- 8 ounces (227 g) shelled edamame
- 8 ounces (227 g) snow peas, thinly sliced lengthwise
- 2 heads baby bok choy, quartered
- 1 cup (250 mL) shredded carrots
- 1/2 cup (125 mL) sweet onion, thinly sliced
- 1 Tbsp. (15 mL) gochujang hot pepper paste *
- 2 Tbsp. (30 mL) lime juice
- 2 cups (500 mL) hot, cooked quinoa
- 1/4 cup (60 mL) chopped fresh cilantro
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat Becel Avo Plus™ Oil Blend in large nonstick skillet over medium-high heat and cook edamame, snow peas, bok choy, carrots, onion and gochujang, stirring occasionally, until vegetables are tender, about 6 minutes. Stir in lime juice.
- Evenly divide hot cooked quinoa into 4 serving bowls. Top with edamame mixture, then sprinkle with cilantro.
*Use more or less according to taste.
