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“Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, it is a one-bowl delight and a great source of protein. Best of all, the leftovers are delicious the next day.”
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Ingredients Nutrition

  • 12 cup quinoa
  • 1 cup water
  • 14 teaspoon salt
  • 3 tablespoons peanut butter
  • 3 tablespoons sweet Thai sweet chili sauce
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger, finely grated
  • 2 teaspoons sesame oil
  • 4 mini shanghai bok choy
  • 6 thin asparagus
  • 1 tablespoon peanut oil
  • 13 cup frozen shelled edamame
  • 13 cup carrot, coarsely grated
  • 1 large radish, coarsely grated (optional)
  • 14 cup mixed sprouts, your favourite variety
  • 2 tablespoons peanuts, coarsely chopped


  1. In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork.
  2. Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm) pieces.
  3. Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml) water if vegetables begin to stick. Add about ⅔ of the peanut butter sauce and stir-fry for about 1 minute, or until hot.
  4. Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts.
  5. Additional recipes can be found at

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