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–+ servings

Asian Quinoa Bowl with Two Dressing Options

Servings 4

Ingredients

For The Bowls
  • 2 cups baby spinach
  • 2 cup quinoa, cooked
  • 2 carrots, grated
  • 1 cucumber seeded and grated
  • 1 can of water chestnuts, chopped
  • 1 cup edamame,, shelled
  • 1/2 cup green onion, thinly sliced
  • 1 tbsp sesame seeds
  • red pepper flakes to taste
Miso Ginger Dressing
  • 2 tbsp fresh ginger, grated
  • 1 small garlic clove, minced
  • 4 tbsp white miso
  • 2 tbsp toasted sesame oil
  • 2 tsp honey or agave nectar use agave nectar to make this vegan
  • 1/2 lemon, juiced
  • 2 tbsp water, more if needed
Peanut Ginger Dressing
  • 2 tbsp light olive oil
  • 4 tbsp peanut butter
  • 1 1/2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 1 small garlic clove, minced
  • 1 tbsp sesame oil
  • 2 tbsp water, more if needed

Instructions

For The Bowls:
  • Divide all of your bowl ingredients equally into four bowls.
  • Once bowls are prepped, top with either of the dressings.
  • Top with one of the two dressing choices.
For The Dressings:
  • Combine all ingredients in a blender. If the dressing feels too thick, add a little more water.
  • Serve on top of the bowl and enjoy!
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