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Fresh pre-cut ingredients
20 minutes

Sweet & Sour Vegetables

over Lime Zest & Cilantro Quinoa

Cooking time

20 minutes




410 /serving

By sweet, we mean sweet soy and sweet chili. By sour, we mean lime juice. All together we mean delicious. The sauce on this lean and clean vegetarian number has a wonderfully bright flavour profile that will refresh your senses. A trio of veggies—bok choy, daikon and nibbly edamame beans—collaborate in a quick sauté. You’ll serve it over a bed of aromatic quinoa, fluffed with fresh cilantro and lime zest.

We will send you:

  • 300g Sliced bok choy
  • 1 Bunch of cilantro
  • 1 Lime
  • 150g Matchstick daikon
  • 50g Edamame (or green peas)
  • 95g White quinoa
  • 45ml Sweet soy sauce
  • 30ml Sweet chili sauce
  • 4.25g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
1 g
970 mg
Total Carb
78 g
32 g
13 g
11 g
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
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Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the bok choy and edamame, 2 to 3 min., until tender. Add the daikon, spices and S&P; toss well.
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Mise en place
Pick the cilantro leaves off the stems; roughly chop the stems and ½ the leaves. Zest and juice the lime.
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Make the sauce
In a small bowl, combine the soy sauce, chili sauce and lime juice.
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Dress the quinoa
To the pot of quinoa, add the lime zest, chopped cilantro and a drizzle of olive oil; stir well.
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Finish & serve
To the pan of vegetables, add ½ the sauce. Cook, stirring frequently, 1 to 2 min., until coated. Divide the quinoa between your bowls. Top with the vegetables and remaining sauce. Garnish with the remaining cilantro. Bon appétit!