Korean Vegan Lunch Bowl with Quinoa, Spinach, and Avocado
This recipe for a delicious and nutritious Korean vegan lunch bowl features quinoa, spinach, avocado, edamame, shiitake mushrooms, and carrots, all tossed in sesame oil and topped with sesame seeds. It's an ideal choice for anyone looking for a high-energy meal that's both tasty and good for you.
Allergens
None
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 2 cups fresh spinach, chopped
- 1 large avocado, sliced
- 1/2 cup edamame, shelled and cooked
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, grated
- 1/4 cup green onions, thinly sliced
- 1/4 cup sesame seeds, toasted
- 1 tbsp sesame oil
- Salt and pepper, to taste
Instructions
- Begin by rinsing the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside. While the quinoa is cooking, prepare your vegetables by washing and chopping them as indicated in the ingredients list. In a large bowl, combine the cooked quinoa, spinach, avocado, edamame, shiitake mushrooms, carrots, and green onions. Toss gently to mix. Drizzle the sesame oil over the salad and season with salt and pepper to taste. Sprinkle the toasted sesame seeds on top.
Chef’s Insight
This dish is not only delicious but also packed with nutrients like protein, fiber, and vitamins to keep you energized throughout your day.
Notes
Fresh, high-quality ingredients are key to making this dish truly shine. Be sure to select ripe avocados and fresh spinach for the best flavor.