Sesame Miso Quinoa Bowl Recipe

Serves 4 | Finish in 1 Hour

Asian Inspired Quinoa bowl with Litehouse® Sesame Miso dressing and a colorful array of vegetables.


  • 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


  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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