If you love a good crunchy salad then you will go crazy for it crispy quinoa power bowl. It’s packed with texture, flavor and plenty of nutrients to keep your tummy full but not weigh it down.
It also makes five to six servings (!) so you can prep it for a healthy lunch all week long. That’s a lot of bang for your buck my friends.
Ingredients and Substitutions
For the bowls
- andean millet The use of quinoa keeps this recipe grain-free (it’s technically a seed, not a grain) and serves as an ample source of complete plant-based protein and fiber. You could swap it out for brown rice or amaranth, but I think the texture would be a lot different, i.e. not as good.
- cabbage mix- Buying shredded cabbage mix (with carrots) will help save a ton of time. However, the bowls will last longer if you chop the cabbage yourself as it will be much fresher.
- peppers or peas I’m not a huge fan of mangetout so I went with bell peppers, but both offer a nice crunch texture and subtle sweet flavor.
- green onion Sliced spring onions add a fresh zesty touch that pairs beautifully with the ginger dressing.
- Coriander- I know there are a lot of cilantro haters out there. If this is you, feel free to omit this one. Otherwise, it’s a micronutrient powerhouse, so try not to skip it if you can stomach it.
- sliced almonds These are a must have for that addictingly crunchy texture. If you can’t make almonds, any nuts or seeds (like cashews, peanuts, pumpkin seeds) will work.
For the dressing
- Almond butter- As much as I love peanut butter, the almond butter really adds a nice, subtle flavor to these bowls. That means any type of nut or seed butter can take its place, but keep in mind that the flavor will deepen depending on your choice.
- tamari If you’re unfamiliar with tamari, it’s just a gluten-free version of soy sauce. You can also use regular soy sauce or coconut aminos.
- lime juice Freshly squeezed lime juice is such a highlight for this dressing, but rice wine vinegar could be substituted in a pinch.
- maple syrup Just a hint of maple syrup balances the acidity in the dressing. Honey would be just as delicious as a substitute.
- ginger garlic Using freshly grated ginger and garlic is key for a dressing that will blow your taste buds. While you could use ground ginger and garlic powder, it just won’t be as good.
Want to boost the protein?
I like to add baked cubed tofu tossed in a little tamari or sliced meatless chicken to make this a more filling meal. But of course this is completely optional!
How long do Quinoa Power Bowls keep?
This mainly depends on how fresh your ingredients are. Generally, the cabbage is the first thing to go, so making sure it’s as fresh as possible is ideal to give it a longer shelf life.
With fresh ingredients, it will keep for up to 5 days as long as it is properly sealed, refrigerated and the dressing kept separate.
Looking for more healthy lunch inspiration?
Crunchy quinoa power bowls with almond ginger dressing
Loaded with crunchy texture, flavor and nutrients! These Quinoa Power Bowls are perfect for making a healthy on-the-go lunch.
Servings: 6 People
For the bowl
- ½ Cup dry, uncooked quinoa, flushed
- 12 ounces shredded cabbage mix, or 9 ounces shredded cabbage mixed with 3 ounces shredded carrots
- ½ Cup thinly sliced peppers or peas
- ½ Cup chopped coriander
- ¼ Cup finely chopped spring onion
- ½ Cup thinly sliced almonds
For the dressing
- ⅓ Cup natural almond butter, Ingredients should only be toasted almonds and/or salt
- 3-4 tablespoon lime juice, about 1-2 limes
- 2 tablespoon Tamari
- 1 teaspoon pure maple syrup
- 2 teaspoon freshly grated ginger, about 2 inch button or ½ teaspoon ground ginger
- 1 teaspoon freshly grated garlic, or ½ teaspoon garlic powder
- Dilute with water as needed
In a medium saucepan, bring 1½ cups of water to a boil. Add quinoa and simmer over low heat. Cook for 10-12 minutes or until most of the water is absorbed. Remove from the heat and cover with a lid to give the quinoa a little longer to steam. The quinoa should be soft and fluffy when fully cooked. Set aside to cool completely
Meanwhile, mix the remaining ingredients (minus the ingredients for the dressing) in a large bowl. Throw to combine. When the quinoa has completely cooled, add it to the bowl as well.
In a small bowl, whisk together the ingredients for the dressing. Dilute with water until a free-flowing consistency is achieved. Taste the flavor to see if you’d rather add salt, more maple syrup for sweetness, or more lime juice for acidity, and adjust accordingly. To serve immediately, pour the dressing over the quinoa salad and enjoy. If saving for later, store the salad and dressing separately in the fridge until ready to eat, up to 5 days.
Calories: 211kcal, Carbohydrates: 20G, Protein: 8thG, Fat: 13G, Saturated Fatty Acids: 1G, Polyunsaturated fat: 3G, Monounsaturated fatty acids: 7G, Trans fats: 0.002G, Sodium: 349mg, Potassium: 410mg, Fiber: 5G, Sugar: 4G, Vitamin A: 582ie, Vitamin C: 40mg, Calcium: 107mg, Iron: 2mg