Sesame Ginger Edamame Quinoa Bowl
Fluffy quinoa topped with protein-rich shelled edamame, crunchy red cabbage, and shredded carrots in a savory sesame ginger soy vinaigrette.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.18/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Egg-Free
- Pescatarian
- Nut-Free
- Low-Saturated-Fat
- Low-Cholesterol
- Kosher
- Halal
- Low-Fat
- Low-Sodium
- Low-Sugar
- Low-Calorie
Tags
- healthy
- fresh
- quick
- budget-friendly
- savory
- tangy
Ingredients
- 1.5 cup quinoa (rinsed)
- 3 cup water
- 1 package shelled edamame (thawed)
- 2 cup red cabbage (shredded)
- 1.5 cup carrots (shredded)
- 4 green onions (thinly sliced)
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon rice vinegar
- 1.5 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger (freshly grated)
- 1 tablespoon toasted sesame seeds
Instructions
- Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa grains unfold. Let stand off heat covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together low-sodium soy sauce, rice vinegar, toasted sesame oil, and fresh ginger until combined.
- Divide the cooked quinoa evenly among 6 lunch containers. Top each container with thawed shelled edamame, shredded red cabbage, shredded carrots, and green onions.
- Drizzle the sesame ginger dressing over each bowl and sprinkle with toasted sesame seeds before sealing.
Notes
Tastes exceptional cold straight from the fridge, making it ideal for work or school lunches without access to a microwave.
Nutrition (per serving)
- Calories: 257
- Protein: 9.6 g
- Carbohydrates: 40.5 g
- Fat: 6.9 g
- Fiber: 5.6 g
- Sodium: 391 mg
- Saturated Fat: 0.7 g
- Sugar: 7.6 g