This quinoa protein bowl recipe is a quick, colorful, and easy way to get your plant-powered protein in a one-dish meal. And while it might look like there’s some prep involved, there’s really very little.
The edamame and cashews add even more heft to quinoa’s already impressive protein profile. Your main task is to arrange the toppings artfully over cooked quinoa, then pass around the flavorful sesame-ginger dressing.
The amounts given here are approximate; no need to obsess over measurements. Double the recipe for more than two bowls (this recipe yields two servings), or cut it in half for just one.
But go ahead and make the two bowls — even if you’re a solo eater; arrange, cover, and put in the fridge — you’ll be glad it’s there for the next day’s lunch for work, or for dinner after a long day.
About edamame: Edamame, or fresh green soybeans, are most commonly found in the frozen vegetable section of well-stocked supermarkets or natural foods stores. Buy them shelled if you can, but if your only option is to buy them in the pods, it’s not too much of a task to shell a cupful. It’s a wonderful source of plant-based protein.
If you follow a soy-free diet, you can replace the edamame with any kind of bean you like — chickpeas, black beans, or red beans would work well with this, too. Learn more about this useful ingredient in our Guide to Edamame.
Ingredients you’ll need
- Quinoa
- Frozen shelled edamame (fresh green soybeans)
- Red bell pepper
- Grated carrot or whole baby carrots
- Roasted cashews (or swap in peanuts or pistachios)
- Sesame-Ginger Dressing (homemade or bottled)
- Sriracha or other spicy seasoning (optional)
Photo at top by Hannah Kaminsky, BittersweetBlog.com.
What to serve with colorful quinoa protein bowl: This is really a meal in itself, but if you need more, consider a baked or microwaved golden or sweet potato. Or, save room for a fruity dessert.
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Colorful Quinoa Protein Bowl (with edamame & cashews)
This quinoa bowl recipe is a quick, colorful, and easy way to get your plant-powered protein in a one-dish meal. And while it might look like there’s some prep involved, there’s really very little.
Ingredients
- 3/4 cup uncooked quinoa
- 1 cup frozen shelled edamame (fresh green soybeans)
- 1/2 red bell pepper, cut into narrow strips
- 1 cup grated (pre-grated bagged carrots are fine if they look fresh) or baby carrots, quartered lengthwise
- 1/2 cup roasted cashews (or swap in peanuts or pistachios)
- Sesame-Ginger Dressing, bottled or homemade (see link in Notes), as needed
- Sriracha or other spicy seasoning, optional
Instructions
- Combine the quinoa with 1 1/2 cups water in a small saucepan. Bring to a slow boil, then lower the heat, and simmer gently until the water is absorbed (with the cover ajar), about 15 minutes.
- While the quinoa is cooking, combine the edamame with a little water in a microwavable dish. Cover and microwave until just done and nicely warmed through, about 5 to 6 minutes,; start with 4 minutes and add a minute at a time until done to your liking.
- When the quinoa is done, divide between two roomy shallow bowls. Arrange half of the edamame on each, followed by half each of the bell pepper strips, carrots, and nuts.
- Serve at once. Pass around sesame-ginger dressing, which will give this bowl plenty of flavor. For anyone who likes some heat, pass around sriracha or other favorite spicy seasoning.
Notes
If making your own dressing rather than using bottled, link to our Sesame-Ginger Salad Dressing. For an even bolder flavor, consider Sesame-Ginger Miso Salad Dressing..
See more plant-forward main dishes.
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