Warm Asian quinoa power bowls (V, GF)
Warm Asian quinoa power bowls are full of wholesome, colorful and delicious veggies and finished off with an easy, but addictive, soy ginger dressing.
Yield: 4 servings
Ingredients
- 1 cup quinoa, uncooked
- 1 cup cooked edamame
- 2 teaspoons extra-virgin olive oil
- 1 8 oz. package white button mushrooms, sliced (or use cremini mushrooms)
- 1 red bell pepper, cut into ¼-inch strips
- 1 bunch Swiss chard, stem removed and roughly chopped (or sub spinach or kale)
- 1 batch of homemade soy ginger dressing, see notes
Instructions
- Cook the quinoa according to the package directions. Once it’s finished cooking, fluff with a fork and season lightly with salt and pepper.
- Meanwhile, prepare the remaining ingredients. (If your edamame is not cooked, cook it now.)
- Heat oil in a large skillet over medium heat. Add mushrooms and cook until the liquid is mostly evaporated, about 7-8 minutes. Add bell pepper strips and cook until crisp tender, 3-5 minutes. Add Swiss chard and cook, stirring often, until wilted, about 4-5 minutes. Season lightly with salt and pepper.
- While the veggies are cooking, make the soy ginger dressing and set aside.
- Divide the cooked quinoa among the serving bowls. Top with mushrooms, peppers and Swiss chard. Shake the dressing well to get it combined again, then drizzle the dressing over each bowl.
Notes
I’m partial to my homemade soy ginger dressing, but you could substitute a store-bought Asian-style dressing here if you prefer.
Either button or cremini mushrooms would work well here.
I used Swiss chard , but have also made these with spinach. Kale or any other hearty green would also work.
The edamame for these bowls needs to be cooked. If you don’t have some already made, no worries. I usually have a separate pot of water set to boil and add my frozen edamame to the pan as I’m cooking the rest of the meal.
These are vegan and vegetarian as is, but you could easily add some cooked chicken or sliced steak for any non-vegetarians.
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