June 21, 2011

Asian Quinoa Bowl

Holly recently blogged about Make-Your-Own Quinoa Bowls, and as soon as I saw bok choy listed as an ingredient, I knew I had found the final recipe needed to use the remainder of our CSA vegetables this week.

Both Chris and I really liked this recipe, and will definitely make it again.  His version with an over-easy egg is shown below. 


The total calories for this recipe is 2,281, so 570 calories per serving.  One element I really like about this recipe is the high protein count of quinoa, edamame and eggs.  The total protein is 110 grams, which is 28 grams per serving.

1 cup quinoa (626 calories, 24g protein)
1 tablespoon canola oil (120 calories)
1/2 pint cherry tomatoes (67 calories)
1 head bok choy (109 calories)
2 cups edamame (753 calories, 66g protein)
3 tablespoons sesame oil (360 calories)
2 tablespoons soy sauce (30 calories)
4 eggs (216 calories, 20g protein)


Asian Quinoa Bowl

Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients (serves 4)
    Quinoa Mixture:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 1 teaspoon freshly grated ginger
    • 1 cup cherry tomatoes, quartered
    • 2 cups (packed) roughly chopped bok choy
    • 2 cups frozen edamame
    Sauce:
    • 3 tablespoons sesame oil
    • 3 tablespoons rice vinegar
    • 2 tablespoons soy sauce
    • 1 garlic clove, minced
    • 1/2 teaspoon freshly grated ginger
    • 1/2 teaspoon honey
    To Serve:
    • 4 fried eggs
    • salt and pepper, to taste
    Instructions
    • In a small pan, heat quinoa and water over medium-high heat. Once water comes to a boil, reduce heat to medium-low and cover with a lid. Cook approximately 15 minutes, until the water is completely absorbed.
    • Meanwhile, heat the oil, garlic and ginger in a large saute pan over medium-low heat for 3 minutes. Add tomatoes, bok choy and edamame, stirring occasionally, cooking for 10 minutes.
    • In a small bowl, whisk together the sauce ingredients. Then add the quinoa and sauce to the vegetable mixture, and toss until mixture is completely coated.
    • Meanwhile, add cooking spray to another saute pan and fry four eggs over medium-high heat. To serve, add one quarter of the quinoa mixture to a bowl and top with a fried egg. Add salt and pepper.

    Recipe adapted from: The Healthy Everythingtarian
    Powered by Recipage

    No comments:

    Post a Comment