Entrees Recipes

Short on Time? Super Fast Asian-Influenced Quinoa Bowl

Super Fast Asian-Influenced Quinoa Bowl
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Needing something totally scrumptious and satiating for dinner? Craving a meal that feeds your health goals as well as your taste buds? Oh, and of course you want fast and easy. Well, here is your answer! This super fast Asian-influenced quinoa bowl ticks all the boxes. Beyond the deliciousness, I love the mix of textures and the beautiful colors. This dish has it all. It is a feast for your eyes, your taste buds, and your body. This just might become your new favorite comfort food.

This super fast Asian-influenced quinoa bowl really is fast! I can whip it up in about 20 minutes. If you have your quinoa ready to go, it will be even faster. The first thing I do is set my quinoa (or brown rice if you prefer) into my rice cooker. While it cooks up, I wash and chop my veggies and mix up the dressing. When the quinoa is done, I am ready to fill up our dinner bowls.

What sets this Asian-Influenced Quinoa bowl apart from other Asian inspired bowls that I have shared is the dressing. This dressing is deeeelicious! It is creamy, tangy, sweet, and salty, with just a touch of heat all rolled into one.

Super Fast Asian-Influenced Quinoa Bowl – Your New Comfort Food


  • For the Dressing
    • 1/4 cup peanut butter
    • 1 teaspoon sesame oil
    • 1/4 cup rice vinegar
    • 3 tablespoons soy sauce
    • 1/4 cup water
    • 1 to 2 tablespoons sriracha
  • For the Bowl
    • 1 cup uncooked or 3 cups cooked quinoa (or brown rice if you prefer)
    • 1 avocado, diced into small chunks
    • 1 Roma tomato, sliced
    • 1 cup baby spinach
    • 1/2 cup chickpeas, I use canned for ease
    • Salt and pepper to taste
    • sesame seeds (optional)


  • Place one cup dry quinoa and 2 cups of water into a rice cooker. This will produce 3 cups of cooked quinoa.
  • Whisk all the of the dressing ingredients together in a bowl or shake vigorously in a lidded jar.
  • Ready the vegetables; peel and dice the avocado, slice the Roma tomato, rinse a tear the spinach into bite sized bites.
  • Drain and rinse the chickpeas.
  • Portion out the quinoa into four bowls.
  • Top each bowl with the avocado, spinach, tomato, and chickpeas.
  • Drizzle each bowl with the dressing.
  • Sprinkle each bowl with salt, pepper, and sesame seeds.

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