Sesame Miso Veggie Quinoa Bowl Recipe

I like salad, my family likes salad, even the guests I serve at the hotel seem to like salad. Nevertheless, salad is boring or can feel that way sometimes. I try to change the base as often as possible, butter lettuce, spring lettuce mix, spinach, basically I have tried it all and sometimes it’s great, but recently I have been making salads that change the base completely.

This salad, or maybe it is a bowl now, is a result of all that tinkering. For this dish, I wanted to create something healthy and full-flavored without a traditional protein or a traditional salad base. Quinoa is a great solution to replace the traditional salad base because it offers several practical health benefits such as being gluten-free, high in fiber and is also considered a perfect protein, as it contains all the essential amino acids. It also contains the plant compounds quercetin and kaempferol, which are considered flavonoids and are powerful antioxidants.

So, whether we have an alternative salad or just a quinoa bowl, what we are going to end up with is a pile of beautifully prepared vegetables whose flavors will complement each other. The sautéed bok choy in this dish is the secret to making this all happen. Bok choy is a cabbage variant that has a mild, grassy flavor with just a hint of pepper.

Along with the bok choy, this recipe offers a variety of additional vegetables that can be mixed and matched to taste. Because the bok choy is the foundation of this recipe we chose a Litehouse® Sesame Miso dressing to help highlight the Asian flavors in this dish.

Sesame Miso Quinoa Bowl Recipe

Serves 4 | Finish in 1 Hour
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Asian Inspired Quinoa bowl with Litehouse® Sesame Miso dressing and a colorful array of vegetables.

Ingredients

  • 6 c. Cooked Quinoa
  • 2 tbsp. Olive Oil
  • 1 c. Litehouse® Sesame Miso Dressing
  • 1 c. Edamame
  • 2 Avocadoes, halved and sliced
  • ½ c. Blanched Snow Peas
  • ½ c. Julienned Red Bell Peppers
  • ½ c. Bean Sprouts
  • ¼ c. Shaved Heirloom Carrots
  • 1 Watermelon Radish, shaved
  • 4 Whole Baby Bok Choy, halved
  • 1 tbsp. Black Sesame Seeds
  • 1 tbsp. White Sesame Seeds
  • Salt and Pepper, to taste
  • ½ c. Almonds or nut of choice

Directions

  1. Cook the quinoa according to manufacturers’ instructions and cool.
  2. Pour oil into a sauté pan and set to medium-high heat. Season the bok choy with salt and pepper and place in hot pan. Cook for 1-2 minutes on each side and set on paper towels to drain. Cool bok choy in the refrigerator.
  3. When ready to plate, divide the quinoa into 4 bowls and drizzle with Litehouse® Sesame Miso Dressing.
  4. Divide the edamame, avocadoes, snow peas, bell peppers, bean sprouts, carrots, radish and bok choy among each of the bowls.
  5. Garnish with sesame seeds and almonds.

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