Quinoa Nourish Bowl
Quinoa Nourish Bowl, often referred to as Buddha bowls or power bowls, serve as a delightful way to enjoy a balanced meal packed with nutrients. These bowls typically combine a variety of colors, textures, and food groups, making them not only visually appealing but also nutritionally complete.A vibrant, nutritious bowl filled with cooked quinoa, a variety of fresh vegetables, a protein source, and a tangy Asian dressing. Ideal for a wholesome meal any time of the day.
Servings: 3 to 4
Ingredients
To Cook Quinoa:
- 1 cup (190g) toasted quinoa (tri-color quinoa)
- 1 ¼ cups (300ml) water
Other Ingredients:
- 1 cup (125g) red bell pepper thinly sliced
- 1 cup (100g) purple cabbage shredded
- 1 cup (100g) carrot cut into julienne strips
- 1 cup (150g) cucumber cut into small pieces
- ½ cup (65g) red onion chopped
- ½ cup (25g) green onion chopped
- ½ cup (15g) cilantro (coriander leaves), chopped
- ½ cup (65g) toasted peanuts
Salad Dressing:
- 3 tablespoons lemon juice or to taste
- 1 teaspoon ginger grated or minced
- ½ teaspoon garlic grated or minced
- 2 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 2 tablespoons toasted sesame oil (or to taste)
- 1 tablespoon olive oil
- Salt to taste (approximately ¼ teaspoon pink Himalayan salt)
- ¼ teaspoon cayenne pepper
Instructions
- Start by chopping the vegetables and set them aside.
- Toast the quinoa in a wide pan over medium to medium-high heat for about 2 minutes until the seeds start to crackle and release a nutty aroma. Transfer the toasted quinoa immediately to a sieve and allow it to cool down completely.
- Wash the cooled-down quinoa thoroughly and transfer it to a wide pan. Add water, turn on the stove to medium-high heat, and bring it to a boil. Reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. Do not let the quinoa get mushy. Once cooked, transfer it to a large mixing bowl and spread it out evenly to cool down completely.
- In a small bowl, prepare the dressing by mixing lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, and cayenne pepper. Set the dressing 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 and add it to the quinoa and veggies. Mix well to combine.
- You can eat the salad right away, but it is recommended to chill it in the refrigerator for a few hours before serving to allow the flavors to blend. This salad stores well in an airtight container in the refrigerator for up to 4 days.