Can I use a different grain instead of quinoa?

Absolutely! Brown rice, farro, or even couscous work wonderfully. Just adjust cooking times accordingly and let everything cool completely before mixing.

What if I can't find tamari?

Regular soy sauce works perfectly fine - just use a little less since it tends to be saltier than tamari. Coconut aminos are another great alternative if you're avoiding soy altogether.

How do I know when my quinoa is properly cooked?

Look for the little white "tails" that appear when quinoa is done, and it should be tender but still have a slight bite. Overcooked quinoa gets mushy and won't hold up well in the salad.

Can I make this ahead for a party?

Yes! This recipe actually improves when made a few hours ahead. Just keep the dressing separate until about 30 minutes before serving, then toss everything together.

What's the best way to store leftovers?

Keep dressed leftovers in the refrigerator for up to 3 days. If you haven't added dressing yet, the components will last up to 5 days stored separately.

Crunchy Quinoa Power Bowl with Creamy Almond-Lime Dressing

Name: Quinoa Power Bowl Recipe
Prep time: PT-487537H28S
Cook time: PT-487537H28S
Total time: PT-487537H28S
Cuisine: Fusion
Ingredients: ½ cup dry, uncooked quinoa (rinsed); 12 ounces shredded cabbage mix (or 9oz shredded cabbage mixed with 3oz shredded carrots); ½ cup thinly sliced bell pepper or snap peas; ½ cup chopped cilantro; ¼ cup finely chopped green onion; ½ cup thin sliced almonds; ⅓ cup natural almond butter (ingredients should be just roasted almonds and/or salt); 3-4 tablespoons lime juice (about 1-2 limes); 2 tablespoons tamari; 1 teaspoon pure maple syrup; 2 teaspoons fresh grated ginger (roughly 2-inch knob, or ½ teaspoon ground ginger); 1 teaspoon fresh grated garlic (or ½ teaspoon garlic powder); water to thin, as needed

Description

A wholesome and flavorful quinoa salad packed with crunchy vegetables, fresh herbs, and topped with a creamy almond ginger dressing.

Ingredients

Scale

½ cup dry, uncooked quinoa (rinsed)
12 ounces shredded cabbage mix (or 9oz shredded cabbage mixed with 3oz shredded carrots)
½ cup thinly sliced bell pepper or snap peas
½ cup chopped cilantro
¼ cup finely chopped green onion
½ cup thin sliced almonds
⅓ cup natural almond butter (ingredients should be just roasted almonds and/or salt)
3–4 tablespoons lime juice (about 1–2 limes)
2 tablespoons tamari
1 teaspoon pure maple syrup
2 teaspoons fresh grated ginger (roughly 2-inch knob, or ½ teaspoon ground ginger)
1 teaspoon fresh grated garlic (or ½ teaspoon garlic powder)
water to thin, as needed

Cook Mode Prevent your screen from going dark

Instructions

In a medium-size pot, bring 1½ cups water to a boil. Add quinoa and reduce to a simmer. Cook for 10-12 minutes, or until most of the water is absorbed. Remove from heat and cover with a lid to allow the quinoa to steam a little longer. The quinoa should be soft and fluffy when fully cooked. Set aside to cool completely.
Meanwhile, combine the remaining ingredients (minus the ingredients for the dressing) in a large bowl. Toss to combine. When the quinoa is fully cooled, add it to the bowl as well.
In a small bowl, whisk together the ingredients for the dressing. Add water to thin until a pourable consistency is reached. Taste test to see if you prefer to add salt, more maple syrup for sweetness or more lime juice for acidity and adjust accordingly. To serve immediately, pour dressing over top of quinoa salad and enjoy. If storing for later, keep salad and dressing sealed separate in the refrigerator until ready to eat, for up to 5 days.

Notes

For best texture, allow quinoa to cool completely before mixing with vegetables. Keeps well in the fridge for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 211
Sugar: 4g
Sodium: 349mg
Fat: 13g
Carbohydrates: 20g
Fiber: 5g
Protein: 8g