Quinoa Bowl Recipe

Time30m

Serves4

Gluten Free, broccoli, red peppers, carrots, peas, bok choy, ginger, mushrooms, sesame vinaigrette

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Ingredients

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1
Rinse Quinoa
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitter saponins. Drain well.
2
Chop Vegetables
Chop the broccoli, red bell pepper, carrots, bok choy, and mushrooms into bite-sized pieces.
3
Grate Ginger
Grate the fresh ginger using a microplane or fine grater.

4
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
5
Sauté Vegetables
In a large skillet, heat a drizzle of oil over medium heat. Add the chopped broccoli, red bell pepper, carrots, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
6
Add Peas and Bok Choy
Add the frozen peas and chopped bok choy to the skillet with the sautéed vegetables. Cook for an additional 3-4 minutes until the bok choy is wilted and the peas are heated through.
7
Combine Ingredients
Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Add the grated ginger and sesame vinaigrette. Stir well to combine.