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Vegetarian Quinoa Bowls

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


  • 2 Tbsp. Becel Avo Plus™ Oil Blend
  • 8 ounces shelled edamame
  • 8 ounces snow peas , thinly sliced lengthwise
  • 2 heads baby bok choy , quartered
  • 1 cup shredded carrots
  • 1/2 cup sweet onion , thinly sliced
  • 1 Tbsp. gochujang hot pepper paste *
  • 2 Tbsp. lime juice
  • 2 cups hot, cooked quinoa
  • 1/4 cup chopped fresh cilantro
Total Fat12.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat4.500 g
Monounsaturated Fat5.000 g
Cholesterol0 mg
Sodium95 mg
Total Carbs30.00 g
Dietary Fiber6.0 g
Sugars5.00 g
Protein13.00 g
Vitamin D0.000 mcg
Calcium209 mg
Iron5.00 mg
Potassium611.000 mg
Omega-30.50 g
Omega-63.50 g


  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.