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Asian Quinoa Bowl with Steak and Bok Choy

As filling as it is delicious, this quinoa bowl deserves a spot in your weekly dinner round-up. Start by simmering quinoa and carrots in a savory Kitchen Basics® Beef Stock. Top cooked mixture with seared, thin-sliced beef and bok choy. Drizzle with a zesty lime-ginger-garlic vinaigrette and garnish with crushed peanuts for a salty, nutty crunch. Meal-prep an extra serving for lunch tomorrow.

Serves: 6
30 mins Prep Time 30 mins Cook Time
30 mins Prep Time
30 mins Cook Time
  • Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.

  • Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.

  • Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

  • Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.

  • To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.

Nutrition information

(Amount per serving)

  • Calories: 334 Cholesterol: 53mg
  • Sodium: 409mg Protein: 23g
  • Total Fat: 18g Saturated Fat: 4g
  • Fiber: 3g Carbohydrate: 20g

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