Vegetarian Korean Quinoa Bowls

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·       1 1/2 cups pf white quinoa (can be substituted with rice) ·       1-2 tablespoons of coconut oil ·       1 zucchini (julienned) ·       a handful of beans ·       two handfuls of bok choi (cut up) ·      1 red onion (cut into thin slices) ·      1/2 small cucumber (julienned) ·      1/2 teaspoon of salt ·      1 teaspoon of sesame seeds ·      2 teaspoons of sesame oil ·      1 1/2 teaspoons of rice vinegar ·      1 tablespoon of Tamari of Braggs liquid aminos ·       1 teaspoon of brown sugar
Rinse the quinoa in warm water and strain. Then toast the quinoa in a medium sized sauce pan for a few minutes. Add 3 cups of boiling water to the pan and cover with a lid. Allow to cook for 20 minutes, or until all the water has been absorbed. In a separate heated pan, add the coconut oil and sauté the sweet potato, zucchini, and beans for about two or three minutes, just until soft. Add in the bok choi until wilted, along with one teaspoon of sesame oil. Stir together and remove from he In a separate, small bowl, whisk together the Tamari, sesame oil, rice vinegar, and brown sugar until smooth.
Once quinoa is done cooking, stir in the sautéed veggies and sauce. Place into serving bowls with cucumber and red onion on top. Garnish with sesame seeds and enjoy!  
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Rebecca Mace

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