Teriyaki-Glazed Impossible™ Beef Quinoa Bowls
with Mushrooms, Edamame & Sweet Chili Mayo
Cooking time
20 minutes
Servings
2/4
Calories
1030 /serving
Ready in 20 minutes, these hearty vegetarian bowls nod to Japan with teriyaki glaze, ginger and nibbly edamame beans. Each serving is lined with nutritious quinoa, loaded with crumbled Impossible™ beef patties, softly browned mushrooms, and a dollop of punchy mayo.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 225g Mushrooms
- 1 Head of lettuce
- 20g Ginger
- 30ml Sweet chili sauce
- 95g Red & white quinoa
- 60ml Mayonnaise
- 150g Edamame (or green peas)
- 30ml Apple cider vinegar
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
66 g
Saturated Fat
11 g
Sodium
2000 mg
Total Carb
78 g
Sugars
25 g
Protein
40 g
Fibre
16 g
Preparation
Cook the quinoa
- Peel and mince the ginger.
- Using a strainer, rinse the quinoa.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and ⅓ 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 the quinoa.
Mise en place
- Meanwhile, crumble the patties.
- Quarter the mushrooms.
- Roughly chop the lettuce.
- In a small bowl, combine the mayo, ½ the chili sauce, a splash of the vinegar, ½ the remaining spices and 1 tsp water (double for 4 portions).
- In a second small bowl, make the vinaigrette by combining the remaining vinegar and chili sauce, 2 tbsp oil (double for 4 portions) and S&P.
Cook & glaze the patties
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties, remaining ginger and S&P.
- Cook, stirring often, 3 to 5 min., until beginning to brown.
- Add the teriyaki glaze and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the patties are coated.
- Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and remaining spices.
- Sauté, 3 to 5 min., until beginning to brown.
- Add the edamame and sauté, 1 to 2 min., until warmed through.
Make the salad
- In a large bowl, combine the lettuce, vegetables and vinaigrette.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the crumbled patties and a spoonful of the salad.
- Drizzle with the chili mayo.
- Serve the remaining salad on the side. Bon appétit!
