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Hi Everyone, Imogen here! 

Well, hasn’t it been a lovely weekend. It’s starting to feel a lot like spring, although snow might be on the way very soon! 

After celebrating my mum’s 50th birthday this weekend with a pub lunch, I needed something packed with protein and lean veggies to get me back into the swing of things- and this peanut butter veggie quinoa bowl delivers. According to MyFitnessPal, this recipe comes in at 561 calories per serving and has a whopping 36.7g of protein. 

The Vegetarian Butcher is a company championing sustainability by replacing meat with plant based alternatives. And I have to say, this was delicious!

This fun and easy recipe is a great way to get children eating vegetables, and it will provide a healthy family lunch or dinner idea throughout the year. 

Here we go…

Peanut Butter Veggie Quinoa Bowl 

Serves: 2     Prep Time: 20 minutes

Ingredients: 

• 1 pack (160g) Vegetarian Butcher What The Cluck Chicken Strips
• 2 tbsp peanut butter
• 2 tbsp dark soy sauce 
• 1 tbsp honey 
• 2 tbsp sweet chilli sauce 
• 1 tbsp water (more to thin sauce)
• Juice of ½ lime 
• 4 babycorn 
• 8-10 mange tout 
• ½ red bell pepper
• 1 spring onion
• 40g broccoli
• 1 pack (250g) cooked quinoa 
• 1 tbsp ginger paste 
• 1 tbsp garlic paste

Method:

1. Mix the peanut butter, dark soy sauce, honey, sweet chilli sauce, lime juice, and water in a bowl and whisk. Add more water if you want a thinner sauce. 
2. Add some oil to a frying pan or wok, and add your vegetarian chicken along with ginger and garlic paste. Add the veggies and stir fry for 5-6 minutes. 
3. Add a dollop of your sauce into the pan and stir to coat. 
4. Heat your quinoa in the microwave for 45 seconds and add to the bowls. 
5. Top with your stir fry mixture, finish with extra sauce.