In this Quinoa Bowl with Ginger Dressing, I like the warm kale and quinoa to mingle with the cold ingredients. The contrasts in temperature and texture make every bite interesting.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 2

Ingredients

  • 6 cups packed baby kale or spinach
  • 1 cup cooked warm quinoa
  • 1 cup shelled edamame, thawed from frozen
  • ½ avocado, sliced
  • ¼ cup matchstick-cut or grated radishes
  • ½ cup matchstick-cut or grated carrots
  • 1 scallion, thinly sliced (optional)
  • ¼ cup sunflower seeds
  • 6 Tbs. Ginger Dressing (see recipe)

Instructions

  1. In a large pan, bring ¼ cup of water to a boil over high heat. Add the kale and cook until tender, 1–2 minutes. Drain well.
  2. Arrange the kale and the remaining ingredients in 2 bowls. Top each bowl with 3 Tbs. of the Ginger Dressing.

Ginger Dressing

Time: 5 minutes
Makes: 1 cup (16 Tbs.)

Ingredients

  • ¼ cup white or red miso paste
  • 1/3 cup applesauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. peanut oil (or other neutral oil like grapeseed, safflower, or sunflower)
  • 2 Tbs. water

Instructions

  1. Combine all the ingredients in a blender and process until smooth. Store in the refrigerator for up to 1 week.

Tip: No miso? No problem. Substitute reduced-sodium soy sauce and omit the water.

Nutrition Information

Per serving (2 cups salad + 3 Tbs. dressing):

  • Calories: 450
  • Total fat: 24 g
  • Sat fat: 3.5 g
  • Carbs: 44 g
  • Fiber: 15 g
  • Total sugar: 8 g
  • Added sugar: 0 g
  • Protein: 20 g
  • Sodium: 570 mg

Photo: Kate Sherwood/CSPI.

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