Golden Thai-Spiced Quinoa Bowls with Peanut-Lime Vinaigrette
Roasted Butternut Squash & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
We’re quinoa keeners, we admit it! This South American superfood (actually amaranth seed) is known for its nuttily nutritious qualities and light and fluffy consistency. Spiced with our Lush Lemongrass spices, it lines these Thai-themed bowls brimming with plant-based bounty: golden cubes of roasted butternut squash and still-snappy string peas. Pull together a zingy vinaigrette made from freshly squeezed lime juice, honey and, intriguingly, chopped peanuts. Now pour a little love on it!
We will send you:
- 100g String peas (sugar snap peas or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced butternut squash
- 2 Scallions
- 1 Lime
- 25g Chopped peanuts
- 95g Red & white quinoa
- 14g Honey
- 9.5g Lush Lemongrass spices (sesame seeds, garlic, onion, cinnamon, nutmeg, coriander, cayenne pepper, lemongrass, galangal, turmeric, salt)
Contains: Peanuts, Sesame
You will need:
Small pan
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
Sodium
350 mg
Total Carb
62 g
Sugars
16 g
Protein
15 g
Fibre
10 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a medium pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and ⅔ of the spices. Sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) 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.
Roast the squash & string peas
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. On a lined sheet pan, toss the squash with a drizzle of oil, all but a pinch of the remaining spices and S&P. Roast, 6 min., until partially cooked. Remove from the oven, add the string peas and roast, 6 to 10 min., until tender.
Toast the peanuts & make the vinaigrette
Meanwhile, juice the lime. In a small pan, heat a drizzle of oil on medium. Add the peanuts and remaining spices. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl and add the lime juice, honey, 3 tbsp oil (double for 4 portions) and S&P; stir well.
Make the salad
In a large bowl, combine the baby greens and ½ the vinaigrette.
Plate your dish
Divide the quinoa between your bowls. Top with the squash, string peas and salad. Drizzle with the remaining vinaigrette. Garnish with the green tops of the scallions. Bon appétit!
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