Asian Charred Broccoli Quinoa Bowls

Asian Charred Broccoli Quinoa Bowl is healthy and nutritious. Roasted broccoli, spinach, purple cabbage, carrots and quinoa, topped with green onions and chopped peanuts. The easy and creamy sesame dressing seals the delicious deal. Prepare to fall in love.

Course buddha bowls

Cuisine American, Asian

Keyword broccoli, buddha bowl, cabbage, dressing, quinoa, sesame, spinach

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 496

Author Laurie McNamara

Equipment

Ingredients

1 cup uncooked quinoa
4 cups broccoli florets
2 tablespoons extra light olive oil
2 cups sliced purple cabbage
1 medium carrots julienned
5 ounces baby spinach
1/2 cup chopped lightly salted roasted peanuts
1/3 cup sliced green onions
2 tablespoons sesame seeds

SESAME DRESSING:

1 teaspoon grated fresh ginger or ginger paste
2 teaspoons chili paste Sambal Oelek
4 teaspoons low-sodium tamari or low-sodium soy sauce
3 tablespoons toasted dark sesame oil
3 tablespoons rice vinegar
2 tablespoon tahini
kosher salt to taste (about 1/2 teaspoon)

Instructions

Preheat your oven to 500℉ (or 260℃).
Cut the large crown of broccoli into medium-sized florets. Toss them on a rimmed metal baking sheet with 2 tablespoons of extra light olive oil and a few pinches of kosher salt. Toss well and set off to the side.
Meanwhile, bring 2 cups of water to a boil. Stir in the quinoa and continue to boil for 5 minutes. Then cover, turn off the heat and let the quinoa sit for 20 minutes. Once time is up, uncover and fluff with a fork.
While the quinoa cooks, slide the pan of broccoli on the middle rack in your preheated oven for 8 to 10 minutes.
While the broccoli roasts and the quinoa cooks, continue to prep the remaining ingredients and make the dressing.
Combine all of the dressing ingredients into a bowl and stir to combine.
Divide the spinach, quinoa, cabbage, carrots and broccoli into bowls. Top with peanuts, green onions, sesame seeds and then drizzle with a few spoonfuls of the dressing.

Nutrition