Asian-Inspired Quinoa Bowl with Sesame Ginger Dressing

Rinse 3/4 cup quinoa under cold water using a fine mesh strainer until water runs clear.

In a medium saucepan, combine rinsed quinoa with 1.5 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, dice 1 medium red bell pepper and 1/2 medium cucumber into small cubes.

Peel and grate 1 medium carrot.

Thinly slice 2 stalks of green onions, separating white and green parts.

If using frozen edamame, thaw 1/2 cup according to package instructions.

For the dressing, mince 1 small garlic clove and grate 1 teaspoon fresh ginger.

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

Dice 1 small avocado just before serving to prevent browning.

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

Divide the quinoa between two bowls and arrange the vegetables, edamame, and avocado on top.

Drizzle with the sesame ginger dressing and garnish with sliced green onions and 1 tablespoon toasted sesame seeds.