WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is more nutritious, while brown rice is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a healthier alternative, while agave syrup can be more affordable.

Start by chopping the vegetables and set it aside.

Toast the quinoa on medium to medium-heat for about 2 minutes or until the seeds start to crackle and release their nutty aroma. Immediately transfer the toasted quinoa to a sieve and allow it to cool down completely.

Once the quinoa has cooled down, wash it thoroughly, then transfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked.

As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it out evenly to cool down completely.

To prepare the dressing, add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, and cayenne pepper to a small bowl. Mix thoroughly and set it aside.

Once the quinoa has cooled down, add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro, and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.

You can eat it right away, but it is recommended to chill the salad in the refrigerator for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens