On Friday, I was quickly scrolling through the blogs I follow on WordPress and came across a blog from Clean Eating Veggie Girl, who posted this amazing recipe for a quinoa bowl, inspired by her friend Molly. I had virtually everything necessary to make this meal, save for an onion and some frozen stir-fry vegetables, which I could easily pick up at the store over the weekend and prepare this for dinner Sunday evening.
I actually spent most of my day helping my roomie’s sister paint some of her house…so grocery shopping actually didn’t get completed until much later, and it was past 6 p.m. by the time I back to my apartment to cook. Thankfully, this is a super-easy and super-fast meal to create.
Oh…and super delicious too!
Recipe: Sweet Chili Vegetable Quinoa Bowl
Time: Prep 10 minutes; Cook 20 minutes
- 2 cups cooked quinoa (1/2 cup dry + 1 cup water)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (I used 1/8 teaspoon ground ginger)
- 1/4 medium yellow onion, chopped
- 16 oz bag frozen stir-fry vegetables
- 1/8 cup Bragg’s liquid aminos (I used San-J Gluten Free Low Sodium Tamari)
- 1/3 cup sweet chili sauce
- Sriracha sauce, optional
- 2 to 3 large eggs, optional*
*Recipe is vegan without the eggs
If you do not already have the quinoa cooked, prepare according to package directions.
Line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, ginger, and onions to the pan. Cook for approximately 5 minutes, adding additional water as necessary.
Add frozen stir-fry vegetables to the skillet. Cover with a lid and cook for approximately 5 minutes.
Once the vegetables are cooked through, turn the heat to low and stir in cooked quinoa.
Add liquid aminos/tamari sauce and sweet chili sauce to the skillet. Stir until well-combined. Cook an additional 3 to 5 minutes, or until your vegetable and quinoa mixture is hot.
If you are adding an egg to the bowls, cook each one to your liking during the last 3 to 5 minutes of cooking time. I poached mine, but fried or scrambled would work as well.
Scoop the vegetable and quinoa mixture into bowls and, if desired, drizzle with sriracha sauce and top with an egg.
This quinoa bowl is fantastic. It’s a little bit sweet and a little bit spicy. And if you love eggs, the runny yolk from a poached egg just really ties the entire meal together. I was beyond impressed. It was nice to create a healthy, protein-rich meal for dinner after such a busy day. I also appreciated how quickly the entire meal came together. Fantastic.