Free recipe
Rainbow Quinoa Bowl
Built around cooked quinoa and shredded red cabbage -- the method starts by cooking the quinoa if you have not already.
This salad rainbow quinoa bowl builds its flavor from cooked quinoa, shredded red cabbage and carrot, and comes together in about 45 minutes with medium-level technique. The method starts by cooking the quinoa if you have not already.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked quinoa, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups cooked quinoa
- 1 cup shredded red cabbage
- 1 carrot, grated
- 1 yellow bell pepper, diced
- 1 cup edamame or peas
- 1 avocado, sliced
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Cook the quinoa if you have not already (simmer 1 part quinoa to 2 parts water 12-15 minutes, then rest and fluff). Let it cool a little.
Prepare all the vegetables and arrange them by color for a bright bowl.
Whisk the olive oil, lime juice, honey, and a pinch of salt into a dressing.
Spoon the quinoa into bowls as the base.
Arrange the cabbage, carrot, pepper, edamame, and avocado in sections on top.
Drizzle with the lime dressing.
Toss at the table just before eating, or serve as is.
The step worth not rushing: Cook the quinoa if you have not already (simmer 1 part quinoa to 2 parts water 12-15 minutes, then rest and fluff). Let it cool a little.
