Crunchy Quinoa Power Bowls with Almond Ginger Dressing
Loaded with crunchy texture, flavor and nutrition! These quinoa power bowls are perfect to prep for healthy lunches on-the-go.
Ingredients
- ½ cupdry, uncooked quinoa (rinsed)
- 12 ouncesshredded cabbage mix (or 9oz shredded cabbage mixed with 3oz shredded carrots)
- ½ cupthinly sliced bell pepper or snap peas
- ½ cupchopped cilantro
- ¼ cupfinely chopped green onion
- ½ cupthin sliced almonds
- ⅓ cupnatural almond butter (ingredients should be just roasted almonds and/or salt)
- 3 tablespoonslime juice (about 1-2 limes)
- 2 tablespoonstamari
- 1 teaspoonpure maple syrup
- 2 teaspoonsfresh grated ginger (roughly 2-inch knob, or ½ teaspoon ground ginger)
- 1 teaspoonfresh grated garlic (or ½ teaspoon garlic powder)
- water to thin, as needed
Directions
- 1
In a medium-size pot, bring 1½ cups water to a boil. Add quinoa and reduce to a simmer. Cook for 10-12 minutes, or until most of the water is absorbed. Remove from heat and cover with a lid to allow the quinoa to steam a little longer. The quinoa should be soft and fluffy when fully cooked. Set aside to cool completely
- 2
Meanwhile, combine the remaining ingredients (minus the ingredients for the dressing) in a large bowl. Toss to combine. When the quinoa is fully cooled, add it to the bowl as well.
- 3
In a small bowl, whisk together the ingredients for the dressing. Add water to thin until a pourable consistency is reached. Taste test to see if you prefer to add salt, more maple syrup for sweetness or more lime juice for acidity and adjust accordingly. To serve immediately, pour dressing over top of quinoa salad and enjoy. If storing for later, keep salad and dressing sealed separate in the refrigerator until ready to eat, for up to 5 days.