Asian Charred Broccoli Quinoa Bowl is filled with nutritious goodness. Roasted broccoli, spinach, purple cabbage, carrots and quinoa, topped with green onions and chopped peanuts. The easy sesame dressing seals the delicious deal.
Course buddha bowls
Cuisine American, Asian
Keyword broccoli, buddha bowl, cabbage, dressing, quinoa, sesame, spinach
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.