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Asian-Inspired Quinoa Bowl with Sesame Dressing

Asian-Inspired Quinoa Bowl with Sesame Dressing

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
420
Chef's Note

For the best texture, make sure to rinse your quinoa thoroughly before cooking to remove its natural bitter coating called saponin. If you're meal prepping, keep the dressing separate and add it just before serving to maintain the crispness of the vegetables. You can also add a protein like tofu, chicken, or salmon to make this a more substantial meal.

Tags
Asian
quinoa
vegetarian
quick
healthy
grain bowl
lunch
plant-based
meal prep
gluten-free
Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 1/2 teaspoon salt

  • 1/2 cup edamame, shelled and frozen

  • 1/2 medium red bell pepper

  • 1 medium carrot

  • 1/2 medium cucumber

  • 2 stalks green onions

  • 1/2 medium avocado

  • 1 tablespoon toasted sesame seeds

  • 2 tablespoons rice vinegar

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon honey

  • 1 teaspoon ginger, freshly grated

  • 1 clove garlic, minced

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 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: dice 1/2 red bell pepper, julienne 1 medium carrot, slice 1/2 medium cucumber into half-moons, and thinly slice 2 green onions.

  • 4

    Cook 1/2 cup of frozen edamame according to package instructions, typically by boiling for 3-5 minutes, then drain and set aside.

  • 5

    Make the sesame dressing by whisking together 2 tablespoons rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon freshly grated ginger, and 1 minced garlic clove in a small bowl.

  • 6

    Once the quinoa is cooked, fluff it with a fork and let it cool slightly for about 5 minutes.

  • 7

    Dice 1/2 medium avocado just before serving to prevent browning.

  • 8

    To assemble the bowls, divide the quinoa between two serving bowls. Arrange the prepared vegetables, edamame, and avocado on top of the quinoa.

  • 9

    Drizzle each bowl with the sesame dressing and sprinkle with 1 tablespoon of toasted sesame seeds.

  • 10

    Serve immediately for the freshest flavor and texture.

Nutrition Information (per serving)
420
Calories
14g
Protein
52g
Carbs
18g
Fat
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