HOW TO MAKE A QUINOA VEGGIE BOWL
Start off by sautéing your cauliflower in some oil and covering your pan to allow cauliflower to sear. After a few minutes, remove lid and flip and add in asparagus then cover the pan again to allow to cook. After a few minutes sauté your veggies with some garlic powder, salt and pepper. When fragrant, remove from heat and set aside.
Make your sauce by combining all of the sauce ingredients and whisking together to make a creamy sauce. If sauce is too thick, feel free to add small amount of water at a time until sauce is at desired consistency.
Assemble bowl by adding quinoa to the bottom of the bowl, topping with edamame, the cooked vegetables and sauce.
quinoa veggie bowl with sriracha ginger sauce
Author: Catherine Perez Prep
Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes Yield: 2 salad bowls 1x Diet: Vegan
DESCRIPTION
This Quinoa Veggie Bowl is dressed with a flavorful sriracha ginger sauce that helps elevate the sautéed cauliflower and asparagus mixed in. Simple ingredients and naturally vegan and gluten free.
SRIRACHA GINGER SAUCE
2 tbsp tahini
Juice of one medium lemon
Pinch of salt
1/2 tsp ground ginger
1 tsp garlic powder
1/2 tsp paprika
1 tbsp plus 1 tsp sriracha
2 tsp maple syrup
4 tbsp or more water to thin out
SALAD BOWL
1 tbsp olive oil
2 cup small cauliflower florets
1/2 cup asparagus, cut into 2 inch pieces
1 tsp garlic powder
1 cup cooked quinoa
2 cups edamame, thawed
4 cups romaine lettuce
Scallion for garnish
Salt and pepper to taste
Sriracha Ginger Sauce
INSTRUCTIONS
In a sauté Pan heat up oil and add cauliflower florets.
Cover pan with a lid and allow to sear over medium low heat for 2-3 minutes to brown, then flip and cook on the other side. Add asparagus and cover again to sear for another 2 minutes.
Remove lid, add garlic and a pinch of salt and pepper and sauté for another 3-5 minutes, checking to see the tenderness of the cauliflower. Then remove pan from heat.
To assemble your bowl, serve yourself romaine, quinoa and top with cauliflower, asparagus and your thawed edamame.
Pour your sauce overtop and sprinkle with some scallions and extra salt and pepper to taste.
NOTES
To make the quinoa more flavorful, cook your quinoa according to the package, but replace the water with some vegetable broth or cook the quinoa with a vegetable bouillon cube.
Cut your cauliflower into bite size pieces. This step will help to make sure your cauliflower cooks very quickly.
Cook your cauliflower and asparagus on a medium heat and watch it to make sure you do not burn your cauliflower. If your stove top runs hot, you might want to lower to a medium low heat to prevent burning.
P/s: I find recipes on the internet 😛