Vegan Korean-Inspired Quinoa Bowl
A quick and easy vegan bowl featuring quinoa, edamame (double check source) and a variety of vegetables with a soy-free Korean-style dressing. A healthy and satisfying lunch option.
Ingredients
- 4 cups Cooked Quinoa
- 1 cup Edamame (shelled and cooked)
- 1 cup Carrots (shredded)
- 1 cup Cucumber (diced)
- 1 cup Red Cabbage (shredded)
- 2 cups Spinach
- 2 tablespoons Avocado Oil
- 1 tablespoon Sesame Oil
- 2 tablespoons Rice Vinegar
- 1 tablespoon Maple Syrup
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1/4 teaspoon Gochugaru (Korean Chili Flakes)
- 1 tablespoon Sesame Seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small bowl, whisk together the 2 tablespoons of avocado oil, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of maple syrup, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1/4 teaspoon of gochugaru until well combined. This is your dressing.
- 2In a large bowl, combine the 4 cups of cooked quinoa, 1 cup of shelled and cooked edamame, 1 cup of shredded carrots, 1 cup of diced cucumber, 1 cup of shredded red cabbage, and 2 cups of spinach.
- 3Pour the prepared dressing over the quinoa and vegetable mixture in the large bowl.
- 4Toss everything together gently but thoroughly until all the ingredients are evenly coated with the dressing.
- 5Garnish the bowl with 1 tablespoon of sesame seeds just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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