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Asian Quinoa Bowl with Fresh Vegetables

March 20, 2016

Confession time.  I do not like radishes or beets.  I do not like them Sam-I-am.  I do not like them here or there, I do not like them any….Wait a minute.  Thanks to Kevin, I do like them somewhere.  Yes I do, Sam-I-am.  I like them in his Asian Quinoa Bowl with Fresh Vegetables!  Oh my, this dish is so nutritious and delicious!  And in Kevin’s own words, “it is very filling.” Kevin’s version of “Asian Rice Bowl with Fresh Vegetables” from the A Couple Cooks daily calendar is brought to you by his Kickstarter Backers.


6 servings of quinoa, cooked according to package directions

1 bunch of broccoli, steamed until crisp tender

1/2 jicama, julienned

1/2 head of Napa cabbage, diced

3 radishes, thinly sliced

1 beet, diced (include beet greens)

1 carrot, grated

2 c. frozen corn, cooked (optional)

1 piece of ginger, minced (about 1 tsp.)

3 Tbsp. olive oil

3 Tbsp. rice vinegar

2 Tbsp. lite, low sodium soy sauce

*6 baked butternut squash chips

1 1/2 lbs chicken breast strips, drizzled lightly in soy sauce, and baked in 350 degree oven for 20 minutes or until done


To make dressing:  Combine olive oil, rice vinegar, soy sauce, and ginger.  Whisk vigorously.  Set aside.

Divide cooked quinoa into 6 bowls.  Drizzle about 1 tsp. dressing over quinoa in each bowl. Add the broccoli next.  Evenly divide and distribute each of the following vegetables through the corn.  Drizzle another 1 tsp. over vegetable in each bowl.  Top with 2 baked chicken strips.  Add a butternut squash chip to the side before serving.

*Recipe will be added under index tab “squash.”


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