I threw together this asian quinoa bowl the other week when I was focusing on being healthy and needed quick lunches for work. I made a batch of this asian quinoa and ate it for days for lunch. Typically I don’t like leftovers for that long, but this bowl is so tasty I didn’t mind.
This dish is also super healthy and very flavorful.
Beauty of this recipe is that you can pretty much use whatever vegetables are in your fridge.
20 minute Asian quinoa bowl
1 cup quinoa
2 cups low sodium chicken stock (can also use water or vegetable stock)
1 can chickpeas, rinsed
1 cup frozen peas, thawed
1/2 cup carrots, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 cup fresh spinach or kale, chopped
1-2 Tablespoons chili garlic sauce (like Siracha)
1/4 Tablespoons low sodium soy sauce
Rinse and drain quinoa thoroughly in cold water. Place quinoa and chicken stock in a saucepan and bring to a boil. Reduce to a simmer then cover and cook until all the liquid is absorbed, about 10-15 minutes. Add warm quinoa to a large bowl. Add the chickpeas, carrots, peas, spinach or kale and mix to combine.
In a small bowl add the soy sauce, garlic chili sauce, garlic powder and ginger powder and stir. Add to the quinoa and mix together to incorporate.
If you are planning to save for lunches, at this step just store in individual containers. It microwaves well.
If you are planning to eat immediately, add 1 Tablespoon to a large pan on the stovetop and add the quinoa mixture and saute to warm all the vegetables through.
Taste and adjust soy sauce and chili garlic to taste.
Add-in ideas include: edamame, chicken, shrimp, cilantro, green onions, peanuts.