This Asian quinoa power bowl with ginger miso dressing is loaded with nutrients and can be thrown together in less than 20 minutes! Get the recipe for this quick and healthy meal to add to your Meatless Monday rotation below.
I am all about the quinoa bowls lately. Give me a base of quinoa and load it up with greens, veggies and a yummy dressing and I am one happy camper! The thing I love most about these superfood power bowls is that they are easy to throw together and the flavor combinations are endless.
The other day, my mom and I took a trip to Trader Joe’s to grab a quick lunch after a workout and I opted for an Asian salad with ginger dressing. It tasted fresh and delicious, yet satisfying, and I knew I had to recreate this meal at home with my own twist on it.
I consider myself to be knowledgeable in the kitchen, but when it comes to Asian flavors, I feel like a complete newbie. Through my studies at the Institute for Integrative Nutrition and diving more into what a plant-based lifestyle has to offer, I’ve learned that there are so many Asian foods and flavors that are full of powerful health benefits!
This recipe calls for two foods that are a newer addition to my kitchen, but foods I definitely want to experiment more with: miso and kimchi. Never heard of either of these things? That’s okay – here’s a quick rundown.
The Health Benefits of Fermented Foods
Did you know that approximately 80% of your immune system is found in your digestive tract? Fermented foods have a huge role to play in supporting a healthy gut, strengthening the immune system and improving digestion by balancing the good bacteria with the bad.
Why? They are incredibly rich in lactic acid producing bacteria, commonly found in probiotic supplements. This is why fermented foods are often referred to as probiotic foods. Examples of this include: buttermilk, kefir, sauerkraut and pickled vegetables.
For today’s recipe, we are using:
Miso – a traditional Japanese seasoning made from fermenting soybeans with salt and sometimes barley or rice malt (you can also find gluten-free varieties). Miso is most often used to make a savory broth, dressing or marinade.
Kimchi – a traditional Korean condiment that is made from a base of pickled Napa cabbage, radish, scallions and a variety of mild to hot seasonings. I had it for the first time a few weeks ago and swore I wouldn’t like it. But, mixed in with the other flavors of the dish, it adds a nice depth of flavor and crunch!
Related post: 30 Plant-Based Power Bowl Recipes to Fuel Your Day
Okay, now that we’ve taken a little detour for a quick nutrition lesson, it’s time to get cooking!
If you enjoy Asian flavors and are looking to get a little adventurous in the kitchen, then I highly recommend you give this Asian Quinoa Power Bowl with Ginger Miso Dressing a try! Or, you could still play it safe and leave out the kimchi.
This recipe can be made from start to finish in under 20 minutes, but that would even be a stretch, considering most of the time you are waiting for the quinoa to cook.
And if you’re worried about getting enough protein in this meal, have no fear! Between the quinoa and the edamame, this dish serves up approximately 16 grams of protein per serving.
Related Recipe: Almond Curry Buddha Bowl
So what are you waiting for? Add this Asian Quinoa Power Bowl with Ginger Miso Dressing to your Meatless Monday rotation for a quick, healthy and satisfying meal!Print
This Asian quinoa power bowl with ginger miso dressing is loaded with nutrients. It’s a quick and easy recipe that can be thrown together in less than 20 minutes!
- 2 cups quinoa, cooked
- 2 Tablespoons coconut oil
- 1 cup baby spinach
- 1/2 cup carrots, grated
- 1/2 cup edamame, shelled
- 1/4 cup dried cranberries
- 1/4 cup kimchi*
- 2 Tablespoons scallions, thinly sliced
- 2 Tablespoons sesame seeds
- Ginger Miso Dressing:
- 2 Tablespoons fresh ginger, grated
- 1 small garlic clove, minced
- 2 Tablespoons white miso
- 2 Tablespoons toasted sesame oil
- 3 Tablespoons tahini
- 1 Tablespoon honey (or sugar)
- 2 Tablespoons lemon juice (about 1 lemon)
- 1/2 cup water
- Rinse and drain the uncooked quinoa. Cook quinoa according to package instructions.*
- While quinoa is cooking, make the dressing. Place all of the ingredients into a high speed blender or food processor and blend until smooth. Pour into a jar with a tight fitting lid and set aside.
- When the quinoa is cooked, add 1 cup to the bottom of two bowls. Add 1 Tablespoon coconut oil to each and mix until the coconut oil has melted. Top the quinoa with the spinach, carrots, edamame, dried cranberries, kimchi, and scallions, dividing evenly between each bowl.
- Drizzle with ginger miso dressing and sprinkle with sesame seeds. Enjoy!
- Kimchi is optional if you can’t find it in your local grocery store.
- I use a rice cooker to cook my quinoa which is much easier than the stovetop. If you have a rice cooker, set it to the “quick rice” setting and you are good to go!