BBQ Asian-Style Veggie & Quinoa Bowls
with Kimchi Mayo & Roasted Cashews
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
Give these vegetarian bowls a bold boost of flavour by putting your veggies on the barbecue. Oyster mushrooms take on a nice scent of char as they soften and the slender stems of Asian greens stay crisp while the leaves wilt. They’re an ideal pair to drop onto sesame-spiced quinoa, along with roasted cashews for extra crunch and nutrition. Dip into that mayo spiked with lime juice and sharp kimchi for a funky finish.
We will send you:
- 340g Asian greens (yu choy or gai lan)
- 115g Oyster mushrooms
- 1 Lime
- 60ml Mayonnaise
- 66g Organic kimchi
- 25g Roasted cashews
- 95g White quinoa
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Eggs, Sesame
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
37 g
Saturated Fat
4 g
Sodium
840 mg
Total Carb
55 g
Sugars
5 g
Protein
16 g
Fibre
13 g
Preparation
Cook the quinoa
Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems. Quarter the lime. Roughly chop the cashews.
Grill the vegetables
Tear the mushrooms into bite-size pieces. In a large bowl, combine the yu choy, mushrooms, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender.
Make the kimchi mayo
Meanwhile, finely chop the kimchi. In a small bowl, combine the mayo, kimchi and juice of 2 lime wedges (double for 4 portions).
Plate your dish
Divide the quinoa between your bowls. Top with the vegetables. Drizzle with the kimchi mayo. Garnish with the cashews and remaining lime wedges. Bon appétit!
