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Vegetarian Quinoa Bowls

  • Cooking time10 min
  • Prep time20 min
  • Portions 4
recipe image Vegetarian Quinoa Bowls


  • 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

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. 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.
  2. Evenly divide hot cooked quinoa into 4 serving bowls. Top with edamame mixture, then sprinkle with cilantro.
*Use more or less according to taste.