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Asian Quinoa Bowl with Spicy Peanut Sauce

magine the burst of flavor when crispy, colorful veggies meet the nutty goodness of quinoa all tied together with a creamy, homemade peanut sauce. That's the symphony of tastes and textures you'll get with this delightful Asian Quinoa Bowl! You don't have to spend hours in the kitchen or be a gourmet chef to bring this wholesome and hearty dish to your family table. Just 25 minutes is all it takes to create a meal that's both nourishing and a treat for the taste buds!
Course Main
Cuisine American
Diet Gluten Free
Keyword vegetable quinoa bowl, veggie quinoa bowl
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 383kcal

Ingredients

  • 2 cups cooked quinoa
  • 16 ounces grilled chicken chopped (or tempeh)
  • 1 tablespoon sesame oil
  • 4 ounces broccoli chopped
  • 1 red pepper cut into strips
  • 3 carrots julienned
  • 4 ounces snow peas chopped
  • 6 green onions chopped

Peanut Sauce

  • ½ cup peanut butter powder
  • ¼ cup water
  • 1 tablespoons tamari gluten-free
  • 1 tablespoons lime juice
  • 1 tablespoons rice vinegar
  • ½ tablespoon ketchup
  • 4 cloves garlic minced
  • ½ tablespoon ginger
  • ¼ teaspoon crushed red pepper flakes.

Instructions

  • Heat sesame oil to medium in a large skillet. Add broccoli and red pepper and cook for 5 minutes. Add in carrots and snow peas and cook for three minutes more.
  • Make the peanut sauce by placing the Jif® Peanut Powder, water, tamari, lime juice, rice vinegar, ketchup, garlic, ginger and red pepper flakes in a blender. Process until smooth.
  • Place the quinoa in bowls and top with chicken and vegetables. Drizzle with peanut sauce and serve warm.

Nutrition

Calories: 383kcal | Carbohydrates: 38g | Protein: 36g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 550mg | Potassium: 1005mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9360IU | Vitamin C: 89.8mg | Calcium: 90mg | Iron: 3.3mg