Vietnamese Quinoa Rainbow Bowl with Coconut-Lime Dressing
Discover a refreshing and energizing Vietnamese Quinoa Rainbow Bowl, perfect for vegans and health enthusiasts alike. This easy-to-make recipe is filled with colorful vegetables, pickled carrots, and crunchy peanuts, all topped off with a delicious coconut-lime dressing.
Allergens
None
Ingredients
- 1 cup uncooked quinoa, rinsed and drained 2 cups water 1 large cucumber, spiralized or julienned 1 medium red bell pepper, thinly sliced 1 cup shredded carrots 1/4 cup pickled carrots (see recipe below) 1/4 cup roasted peanuts, roughly chopped 2 green onions, thinly sliced Fresh cilantro leaves Coconut
- Lime Dressing: 1/3 cup coconut milk 1 tablespoon fresh lime juice 1 teaspoon honey or agave syrup (for vegan) 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 teaspoon coconut sugar 1/4 teaspoon sea salt
Instructions
- In a medium saucepan, bring the water to a boil. Add the quinoa and cook according to package instructions until tender but still slightly firm. Drain any excess liquid and let cool.
- Prepare all vegetables and set aside.
- In a small bowl, whisk together coconut milk, lime juice, honey or agave syrup, garlic, ginger, coconut sugar, and sea salt until well combined.
- Divide the cooked quinoa among two bowls. Top with spiralized or julienned cucumber, sliced red bell pepper, shredded carrots, pickled carrots, roasted peanuts, green onions, and fresh cilantro leaves. Drizzle the coconut lime dressing over each bowl and serve immediately.
Chef’s Insight
Quinoa is an excellent source of plant-based protein, making it the perfect base for this vegan bowl.
Notes
Feel free to customize the bowl with additional vegetables or protein sources, such as tofu or tempeh.