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
Sweet Chili Vegetable Quinoa Bowl
Servings: 2
Time: Prep 10 minutes; Cook 20 minutes
Ingredients:
- 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
Directions:
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.
