Vegetarian Quinoa Bowls

  • Cooking time10
  • Prep time20
  • Servings4
recipe image Vegetarian Quinoa Bowls

Ingredients

  • 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
  • 0.5 cup sweet onion, thinly sliced
  • 1 Tbsp. gochujang hot pepper paste*
  • 2 Tbsp. lime juice
  • 2 cups hot, cooked quinoa
  • 0.25 cup chopped fresh cilantro

  • Calories270
  • Total Fat12 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat4.5 g
  • Monounsaturated Fat5 g
  • Cholesterol0 mg
  • Sodium95 mg
  • Total Carbs30 g
  • Dietary Fiber6 g
  • Sugars5 g
  • Protein13 g
  • Vitamin D0 mcg
  • Calcium209 mg
  • Iron5 mg
  • Potassium611 mg
  • Omega-30.5 g
  • Omega-63.5 g

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.