Vegan Korean-Inspired Quinoa Bowl

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

Instructions

1. 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.
2. 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.
3. 3Pour the prepared dressing over the quinoa and vegetable mixture in the large bowl.
4. 4Toss everything together gently but thoroughly until all the ingredients are evenly coated with the dressing.
5. 5Garnish the bowl with 1 tablespoon of sesame seeds just before serving.

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