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
Ingredients
- 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)
Directions
- 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.
Super Fast Asian-Influenced Quinoa Bowl
Ingredients
- 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)
Instructions
- Place one cup dry quinoa and 2 cups of water into a rice cooker. This will produce 2 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.
