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Asian Zoodle Quinoa Bowl

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