Ingredients

• ½ cup (125 ml) quinoa

• 1 cup (250 ml) water

• ¼ tsp (1 ml) salt

• 3 tbsp (45 ml) peanut butter

• 3 tbsp (45 ml) sweet Thai chili sauce

• 2 tbsp (30 ml) lime juice

• 1 tbsp (15 ml) soy sauce

• 1 tbsp (15 ml) ginger, finely grated

• 2 tsp (10 ml) sesame oil

• 4 mini Shanghai bok choy

• 6 thin asparagus

• 1 tbsp (15 ml) peanut or vegetable oil

• ⠓ cup (75 ml) frozen shelled edamame, thawed

• ⠓ cup (75 ml) carrots, coarsely grated

• 1 large radish, coarsely grated (optional)

• ¼ cup (60 ml) sprouts, your favourite variety

• 2 tbsp (30 ml) peanuts, coarsely chopped

Preparation

  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.

Additional recipes can be found at www.peanutbureau.ca.