Asian-Inspired Quinoa Bowl with Sesame Dressing
15min
15min
2
385
Chef's Note
For extra protein, add 3 oz of grilled chicken, tofu, or salmon to each bowl. You can prepare the quinoa and dressing ahead of time for an even quicker weekday lunch. The dressing will keep in the refrigerator for up to a week in a sealed container.
Tags
Ingredients
1/2 cup quinoa
1 cup water
1/2 cup edamame (shelled)
1/2 medium red bell pepper
1 medium carrot
1/2 medium cucumber
1/2 medium avocado
2 stalks green onions
1 tablespoon sesame seeds
2 tablespoons rice vinegar
1 tablespoon soy sauce (low sodium)
1 tablespoon sesame oil
1 teaspoon honey
1/2 teaspoon ginger (freshly grated)
1 clove garlic
Instructions
- 1
Rinse 1/2 cup quinoa under cold water using a fine mesh strainer.
- 2
In a small saucepan, combine the rinsed quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- 3
While quinoa cooks, prepare the vegetables: julienne 1/2 red bell pepper, grate 1 medium carrot, slice 1/2 cucumber into half-moons, and slice 1/2 avocado.
- 4
Cook 1/2 cup edamame according to package instructions (usually 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 soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1/2 teaspoon grated ginger, and 1 minced garlic clove in a small bowl.
- 6
Fluff the cooked quinoa with a fork and divide between two serving bowls.
- 7
Arrange the prepared vegetables and edamame on top of the quinoa.
- 8
Drizzle each bowl with the sesame dressing.
- 9
Garnish with sliced green onions and 1 tablespoon sesame seeds.
- 10
Serve immediately or refrigerate for up to 24 hours for a cold quinoa bowl.
Nutrition Information (per serving)
385
12g
45g
18g
Reviews (0)
No reviews yet
Be the first to review this recipe!