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Asian-Inspired Quinoa Bowls

Asian-Inspired Quinoa Bowls

Lunch
Prep Time
15min
Cook Time
15min
Servings
5
Calories
320
Chef's Note

For added protein, consider adding grilled chicken, shrimp, or tofu to these bowls. The dressing can be made ahead and stored in the refrigerator for up to a week. For meal prep, store the dressing separately and add just before serving to keep the vegetables crisp.

Tags
asian
quinoa
vegetarian
quick
meal-prep
healthy
lunch
bowls
plant-based
Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 3 tablespoons low-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 1 tablespoon, freshly grated ginger

  • 2 cloves, minced garlic

  • 1 large, thinly sliced red bell pepper

  • 2 medium, julienned carrots

  • 1 cup, shelled and cooked edamame

  • 1 medium, diced cucumber

  • 4 thinly sliced green onions

  • 1 large, sliced avocado

  • 2 tablespoons sesame seeds

  • 1 cut into wedges lime

Instructions
  • 1

    Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.

  • 2

    In a medium saucepan, combine the rinsed quinoa with 2 cups of water. 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 quinoa cooks, prepare the dressing by whisking together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 tablespoon of freshly grated ginger, and 2 minced garlic cloves in a small bowl.

  • 4

    Prepare all vegetables: thinly slice 1 large red bell pepper, julienne 2 medium carrots, dice 1 medium cucumber, slice 4 green onions, and slice 1 large avocado.

  • 5

    When quinoa is done, fluff with a fork and let cool for 5 minutes.

  • 6

    Transfer the quinoa to a large bowl and toss with half of the dressing while still warm.

  • 7

    Divide the dressed quinoa among 5 serving bowls.

  • 8

    Arrange the prepared vegetables and 1 cup of edamame on top of the quinoa in each bowl.

  • 9

    Drizzle the remaining dressing over each bowl.

  • 10

    Sprinkle each bowl with sesame seeds and serve with lime wedges on the side.

Nutrition Information (per serving)
320
Calories
10g
Protein
42g
Carbs
14g
Fat
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