Vegetable Quinoa Bowl with Spicy Peanut Sauce

Makes: 
6 servings, as an entrée
Utensil: 
Saladmaster Food Processor
7 Qt./6.6 L Wok with Cover
small mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

Recipe Description: 

Quinoa is quick cooking, easy to digest, gluten-free, and high in protein, iron and B vitamins. Quinoa is native to the high valleys of the Andes. Cook-up a big batch of quinoa and have it on hand for the start of a simple meal like this tasty and economical on pan dish.

1
cup
onions, strung, use Cone #2
(160
g)
2
cloves garlic, shredded, use Cone #1
1
pound
asparagus, sliced, use Cone #5, leaving 1-inch tip whole (works best with thicker spears)
(454
g)
2
carrots, scrubbed and julienned, use Cone #2
1
cup
peas, frozen
(134
g)
2
cups
chopped spinach, washed
(60
g)
3
cups
quinoa, cooked
(555
g)
1
teaspoon
natural salt
(6
g)
2
scallions, sliced thin on diagonal (optional)
12
cup
sliced almonds, or chopped peanuts (optional)
(46
g)

Spicy Peanut Sauce

13
cup
natural peanut butter, creamy
(86
g)
14
cup
water
(60
mL)
1
lime, juiced
2
tablespoons
tamari (wheat-free soy sauce), or coconut aminos
(30
mL)
2
tablespoons
rice vinegar
(30
mL)
1
tablespoon
ginger, shredded, use Cone #1
(6
g)
12
teaspoon
roasted red chili paste
(2
g)
Directions: 
  1. Preheat wok over medium heat. When several drops of water sprinkled on wok skitter and dissipate, add onions and garlic. Stir-fry for 2 minutes until lightly golden, tossing to cook evenly.
  2. Place asparagus and carrots in a bowl, cover with water and drain. Add to wok and stir-fry for 2 - 3 minutes, until tender crisp.
  3. Add peas, spinach, cooked quinoa and salt. Toss to combine.
  4. Cover and cook for 2 - 3 minutes until spinach is wilted and heated through.
  5. In a small bowl, thoroughly combine spicy peanut sauce ingredients.
  6. Serve quinoa vegetable stir-fry hot or at room temperature topped with peanut sauce and garnished with scallions and chopped nuts.
Tips: 
  • Substitute cooked quinoa for basmati rice or couscous.
  • Substitute roasted red chili paste for Siracha or hot sauce.
  • Add in chopped chicken, pork, beef or leftover cooked fish.
  • Coconut Aminos is a gluten-free, soy-free, vegan alternative for soy sauce. It is lower in sodium content with no msg.
Nutritional Information per Serving
Calories: 
307
Total Fat: 
13g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
866mg
Total Carbs: 
40g
Dietary Fiber: 
9g
Sugar: 
7g
Protein: 
14g

Directions

Tips

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