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.