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Asian Zoodle Quinoa Bowl
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Prep Time
20
mins
Cook Time
20
mins
Total Time
40
mins
Course
Main Course
Cuisine
Asian
Servings
5
Equipment
spiralizer vegetable slicer
Ingredients
2
large
beets
4
carrots
1
cup dry
quinoa
preferably soaked overnight
1
small
cabbage
1/2
cup
pumpkin seeds
1
tbsp
olive oil
Dressing
3
limes
juiced
4
tbsp
sesame oil
4
tbsp
apple cider vinegar
raw & unfiltered
2
tbsp
liquid aminos
I use Bragg's
2
tbsp
fresh ginger
grated
1
tbsp
honey (or Stevia to taste)
Instructions
Pre heat the oven to 375
Rinse quinoa if soaking. Cook according to package.
Chop cabbage and toss in olive oil. Spread on baking sheet and bake for 20-25 minutes or until slight crispy.
Spiralize the beets and carrots.
Prepare dressing by mixing all ingredients together.
When quinoa and cabbage is cooked and cooled, divide amongst containers along with beets & carrots. Top with pumpkin seeds. Dress when ready to enjoy.
Keyword
healthy, plant based, quinoa, stirfry, vegan, vegetables