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Asian-Inspired Quinoa Bowl with Sesame Ginger Dressing

Asian-Inspired Quinoa Bowl with Sesame Ginger Dressing

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
556
Chef's Note

For meal prep, keep the dressing separate until ready to serve to maintain the freshness of the vegetables. You can also substitute the chicken with tofu for a vegetarian option, or add a soft-boiled egg for extra protein. The key to this dish is the balance of the nutty quinoa with the bright, zingy dressing.

Tags
Asian
quinoa
chicken
high-protein
high-carb
meal prep
healthy
bowl
weekday
quick
Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 8 oz chicken breast

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sesame oil

  • 1 tablespoon fresh ginger

  • 2 cloves garlic

  • 1 tablespoon honey

  • 1/2 cup edamame, shelled

  • 1 cup carrots, julienned

  • 1 medium red bell pepper, thinly sliced

  • 1/2 medium cucumber, thinly sliced

  • 1/2 medium avocado

  • 2 stalks green onions, sliced

  • 1 tablespoon sesame seeds

Instructions
  • 1

    Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. Add quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

  • 2

    While quinoa cooks, slice 8 oz chicken breast into thin strips. Season with a pinch of salt and pepper.

  • 3

    Heat 1 teaspoon of sesame oil in a non-stick skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until fully cooked and slightly browned. Set aside.

  • 4

    Prepare the sesame ginger dressing: In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon honey until well combined.

  • 5

    Microwave 1/2 cup of shelled edamame according to package instructions, usually about 2-3 minutes.

  • 6

    Assemble the bowls: Divide the cooked quinoa between two bowls. Arrange the cooked chicken, edamame, 1 cup julienned carrots, sliced red bell pepper, 1/2 cucumber, and 1/2 sliced avocado on top of the quinoa.

  • 7

    Drizzle the sesame ginger dressing over each bowl. Garnish with 2 sliced green onions and 1 tablespoon sesame seeds. Serve immediately.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
18g
Fat
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