Vegan Asian-Style Veggie and Quinoa Bowls | Rachael Ray
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"This is a dish that I thought would be popular with grownups, who like to eat plant-based some days or every day," says Rach. "And I thought it would be cool for kids because it's basically just a stir-fry that we're making with quinoa. It'll be a little bit salty and a little bit sweet and a little bit spicy." It's also delicious, healthy and really quick and easy!
For more meatless bowl inspiration from Rach, check out her Mushroom and Crispy Tofu Ramen Bowls and Vegetable Noodle Bowls.
- Non-aerosol avocado or canola oil spray
- 1 pound mixed mushrooms (stemmed shiitake and cremini or whatever looks best to you at market)
- 1 bunch broccolini, chopped or sliced
- 1 onion, chopped, or Chinese leeks, thinly sliced
- Salt and pepper
- 2 handfuls each baby kale and arugula (spicy greens)
- 3 or 4 cloves garlic, grated or chopped
- 2 inches ginger, grated or chopped
- 1 cup quinoa
- 2 cups vegetable brodo or broth
- 1 tablespoon each sesame oil, gluten-free tamari and sambal olek (chili garlic sauce) or, for sweet/mild, sweet chili garlic sauce
- Toasted sesame seeds
- Seaweed strips
Heat a large nonstick skillet with a lid over medium-high heat and cover with a thin layer of non-aerosol oil.
Add the mushrooms and brown them well until they smell meaty. Add broccolini and onions and season with salt and pepper. Wilt in the greens, add garlic and ginger and stir. Add quinoa and brodo or broth, bring to boil, then reduce heat to low and simmer, covered, 15 minutes. Stir in sauce: sesame oil, tamari and hot or sweet sauce.
Top bowls with sesame seeds and seaweed strips (if using).