Asian-Inspired Quinoa Bowl with Sesame Ginger Dressing
15min
15min
3
420
Chef's Note
For a protein boost, add grilled tofu or chicken. The dressing can be made up to 3 days ahead and stored in the refrigerator. For best results, toast the sesame seeds in a dry pan until golden for enhanced nutty flavor.
Tags
Ingredients
1 cup quinoa
2 cups water
1/2 teaspoon salt
1 cup edamame, shelled
1 medium red bell pepper
1 large carrot
1/2 medium cucumber
3 stalks green onions
1 medium avocado
2 tablespoons toasted sesame seeds
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon honey
1/2 medium lime, juiced
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 and 1/2 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.
- 3
While quinoa cooks, dice 1 medium red bell pepper and 1/2 medium cucumber into small cubes.
- 4
Peel and grate 1 large carrot.
- 5
Thinly slice 3 stalks of green onions.
- 6
If using frozen edamame, cook 1 cup according to package instructions, then drain and set aside.
- 7
For the dressing, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 1 minced garlic clove, 1 tablespoon honey, and juice from 1/2 lime in a small bowl.
- 8
Dice 1 medium avocado just before serving to prevent browning.
- 9
Fluff the cooked quinoa with a fork and let it cool slightly.
- 10
Divide the quinoa among 3 bowls and arrange the vegetables, edamame, and avocado on top.
- 11
Drizzle each bowl with the sesame ginger dressing and sprinkle with 2 tablespoons toasted sesame seeds.
Nutrition Information (per serving)
420
15g
52g
18g
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