Ginger Sesame Veggie Quinoa Bowls
Ginger Sesame Veggie Quinoa Bowls are vegetarian quinoa bowls with a flavorful ginger sesame stir fry vegetables and chopped peanuts!
I’ve been a bit on an Asian meal kick lately, can you tell? I’ve shared some here, but I’m making even more behind the scenes. What I love about them is that they help you use up the veggies that you have on hand, and the flavors are so incredible that the meal is never boring.
These vegetarian quinoa bowls are a great example of that. They’re so satisfying and delicious, and are a perfect meatless option.
Truthfully, this meal was inspired by an Eat Smart Gourmet Vegetable Salad Kit. Have you tried them yet? I was lucky enough to receive all (7) varieties of the Eat Smart Gourmet Vegetable Salad Kits, and I’ve eaten my way through them all.
I found all of the kits to be so fresh, crunchy, and satisfying, and they were full of quality ingredients that I love.
Eat Smart made it really easy for me to celebrate National Nutrition Month. These chef-inspired salad kits offer sophisticated blends of five or more superfoods and include every single thing you need for a delicious salad.
They’re perfect for people that are looking for quick and easy ways to integrate a wide variety of vegetables into their meals. These salads are so convenient, and make eating healthy so easy.
Vegetarian Quinoa Bowls
The Ginger Bok Choy salad kit especially inspired me with its blend of crunchy broccoli slaw, napa cabbage, bok choy, carrots, red cabbage, and snap peas. There’s a handy packet inside with a flavorful ginger sesame dressing and chopped peanuts, that were the perfect way to top this salad off.
I thought the flavors could easily translate into a main dish, and did they ever. I got right to work and created a stir fry with many of the same vegetables found in the salad, as well as a few more that I needed to use up.
I sauteed my veggies in a skillet, then added a ginger-sesame sauce that really made them pop!
As much as I wanted to eat these veggies straight out of the pan, I served them over quinoa to make this meal much more substantial.
The quinoa absorbed that flavorful sauce and was truly the perfect way to enjoy this stir fry.
True to my salad inspiration, I topped my bowls with chopped peanuts. I don’t think this dish would be the same without them, but if you aren’t a fan of peanuts or are allergic, you can definitely use cashews or almonds instead.
These vegetarian quinoa bowls are such a hearty, healthy vegetarian option, and the entire meal cooks up in under 30 minutes!
These quinoa bowls have big, bold flavors, and make eating healthy a lot more exciting.
I don’t think my Asian inspired meal kick is going to end any time soon…just thought you might want to know. 🙂
Looking for more quick meals? See all of my 30 minute meals.
More vegetarian dinners you’ll love:
For the quinoa:
- 1 cup uncooked quinoa, rinsed and cooked according to package instructions
For the stir-fry:
- 1 tablespoon extra virgin olive oil
- 2 large carrots, trimmed, halved, and sliced 1/4" thick on the bias
- 8 ounces mushrooms, stemmed and sliced
- 1 cup broccoli florets
- 1 bell pepper, cored and sliced (I used 1/2 red and 1/2 yellow)
- 1 cup snap peas
- 2 bunches bok choy, chopped
- 2 large green onions, both white and green parts, sliced
- 2 cloves garlic, sliced
For the dressing:
- 4 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger*
- 1 teaspoon cornstarch mixed with teaspoon water
- 1/2 cup chopped peanuts, for garnish
- Cook the quinoa according to package instructions and drain when finished cooking.
- Heat the olive oil in a large skillet or wok. Add the carrot and mushrooms, and cook 5 minutes until the liquid has evaporated from the mushrooms and the carrots have softened. Add the broccoli, bell pepper, snap peas, bok choy, green onions, and garlic, and saute for about 2 minutes more.
- While the vegetables cook, whisk the soy sauce, vinegar, sesame oil, and ginger in a small bowl. Add the cornstarch slurry and whisk to combine. Add the sauce to the pan of vegetables and cook until the sauce begins to boil and thicken, about 2-3 more minutes.
- Serve the stir-fried vegetables over the quinoa and top with some chopped peanuts. Enjoy!
- Use any of your favorite vegetables in this dish!
- Substitute the quinoa for rice if desired.
Amount Per Serving: Calories: 415 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 665mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 11g Sugar: 7g Sugar Alcohols: 0g Protein: 17g
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.