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Vegetarian Quinoa Bowls

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

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.)

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

Instructions

  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.

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