Asian-Inspired Quinoa Bowl with Sesame Dressing
15min
15min
2
480
Chef's Note
For the best flavor, let the quinoa cool slightly before assembling the bowls. This allows the grains to absorb the dressing better. You can also prepare the quinoa and dressing a day ahead to save time. For added protein, consider adding grilled tofu or chicken.
Tags
Ingredients
1 cup quinoa
2 cups water
1/2 teaspoon salt
1/2 cup edamame
1 medium carrot
1/2 medium cucumber
1/2 medium red bell pepper
1 small avocado
1 tablespoon toasted sesame seeds
2 stalks green onions
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon ginger
1 clove garlic
Instructions
- 1
Rinse 1 cup of quinoa under cold water using a fine-mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
- 3
While the quinoa cooks, prepare the vegetables: julienne 1 medium carrot, dice 1/2 medium cucumber, slice 1/2 medium red bell pepper into thin strips, and thinly slice 2 green onions.
- 4
Cook 1/2 cup of edamame according to package instructions (typically 3-4 minutes in boiling water), then drain and set aside.
- 5
Make the sesame dressing by whisking together 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 teaspoon of honey, 1 teaspoon of grated ginger, and 1 minced garlic clove in a small bowl.
- 6
Slice 1 small avocado when the other components are ready to assemble.
- 7
To assemble the bowls, divide the cooked quinoa between two bowls. Arrange the prepared vegetables, edamame, and avocado slices on top of the quinoa.
- 8
Drizzle the sesame dressing over each bowl and sprinkle with 1 tablespoon of toasted sesame seeds and the sliced green onions.
Nutrition Information (per serving)
480
15g
58g
22g
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