Asian Quinoa Bowl with Wasabi Lime Dressing

With delicious crunchy veggies and creamy avocado, this quinoa bowl is so refreshing and healthy. The tangy wasabi lime dressing makes the dish irresistible! Vegan and gluten-free.

For the quinoa bowl:
1 cup uncooked quinoa
1 ripe avocado, cut into small chunks
2/3 cup edamame, shelled and cooked
2/3 cup shredded carrots
1 cup shredded cabbage
2 tablespoons chopped fresh cilantro
Chopped peanuts (optional garnish)
For the dressing:
1-2 teaspoons wasabi paste, depending on personal preference
4 tablespoons peanut oil
3 tablespoons rice wine vinegar
Juice and zest of one lime
Pinch of salt

Cook quinoa according to package instructions.
In the meantime, whisk all of the dressing ingredients together in a small bowl.
After cooked quinoa has cooled for a few minutes, combine it with the vegetables in a large bowl.
Toss in the dressing and garnish with cilantro and chopped peanuts.

View the full recipe at Orchard Street Kitchen →