Revitalizing Vietnamese Brunch Bowl
This energizing and nutritious Vietnamese brunch bowl recipe combines fresh greens, citrus, and protein for a rejuvenating start to your day. Suitable for vegetarians, it offers a balanced meal with quinoa, edamame, cucumber, strawberries, and more.
Allergens
N/A
Ingredients
- 1 cup cooked quinoa 2 cups mixed baby greens (spinach, kale, and arugula) 1/2 cucumber, sliced 1 medium carrot, julienned 1/2 cup edamame, shelled and steamed 1/2 cup fresh strawberries, halved 1 avocado, sliced 2 tbsp toasted sesame seeds Dressing: 2 tbsp fresh lime juice 1 tbsp rice vinegar 1 tsp honey or agave syrup 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 1 clove garlic, minced Salt and pepper to taste
Instructions
- In a large bowl, combine mixed baby greens, cucumber, carrot, edamame, strawberries, and avocado.
- In a separate small bowl or mason jar, whisk together lime juice, rice vinegar, honey or agave syrup, cilantro, mint, and minced garlic until well combined. Season with salt and pepper to taste.
- Pour dressing over the salad ingredients and toss gently to coat.
- Divide quinoa among two bowls and top each with the dressed salad mixture.
- Sprinkle each bowl with toasted sesame seeds and serve immediately.
Chef’s Insight
This dish can be easily adjusted to include additional ingredients such as bell peppers, radishes, or even grilled pineapple for a tropical twist.
Notes
The combination of quinoa, vegetables, and protein makes this dish a balanced meal that will keep you energized throughout the day.