Asian-Inspired Quinoa Bowl with Sesame Dressing
15min
15min
1
450
Chef's Note
For the best flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking to bring out its nutty flavor. You can also prepare the quinoa and dressing ahead of time for quicker assembly on busy weekdays. Feel free to add a protein like tofu or chicken if desired.
Tags
Ingredients
1/2 cup quinoa
1 cup water
1/3 cup edamame, shelled
1 medium carrot
1/2 medium cucumber
1/2 medium red bell pepper
1/4 whole avocado
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon ginger, grated
1 clove garlic, minced
1 teaspoon sesame seeds
1 stalk green onion, sliced
Instructions
- 1
Rinse 1/2 cup quinoa under cold water using a fine mesh strainer.
- 2
In a small saucepan, combine the rinsed quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- 3
While the quinoa cooks, prepare the vegetables: julienne 1 medium carrot, slice 1/2 medium cucumber into half-moons, dice 1/2 medium red bell pepper, and slice 1/4 avocado.
- 4
Cook 1/3 cup edamame according to package instructions (typically 3-4 minutes in boiling water), then drain and set aside.
- 5
For the sesame dressing, whisk together 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon honey, 1/2 teaspoon grated ginger, and 1 minced garlic clove in a small bowl.
- 6
Fluff the cooked quinoa with a fork and transfer to a serving bowl.
- 7
Arrange the prepared vegetables and edamame on top of the quinoa.
- 8
Drizzle the sesame dressing over the bowl.
- 9
Garnish with 1 teaspoon sesame seeds and 1 sliced green onion stalk.
Nutrition Information (per serving)
450
15g
55g
20g
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