If you love a good crunchy salad then you’re going to go nuts for this crunchy quinoa power bowl. It’s loaded with texture, flavor and plenty of nutrients to keep your belly full, but not weighed down.
It also makes enough for five to six servings(!) so you can prep it in advance for healthy lunches all week long. That’s a lot of bang for your buck, my friends.
Ingredients and Substitutions
For the Bowls
- Quinoa- Using quinoa keeps this recipe grain-free (it’s technically a seed, not a grain) and serves as an ample source of complete plant-based protein and fiber. You could switch it out for brown rice or amaranth but I think the texture would be much different, i.e. not as good.
- Cabbage Mix- Buying preshredded cabbage mix (with carrots) helps save a ton of time. That said, the bowls will keep longer if you shred the cabbage yourself as it will be much more fresh.
- Bell Pepper or Snap Peas- I’m not a huge fan of snap peas so I opted for bell pepper but either one provides a nice crunch texture and subtle sweet flavor.
- Green Onion- Sliced green onions add a fresh savory twist that pairs wonderfully with the ginger dressing.
- Cilantro- I know there are a lot of cilantro haters out there. If that’s you, feel free to omit this one. Otherwise, it is a micronutrient powerhouse so try not to skip if you can tolerate it.
- Sliced Almonds- These are a must for that addicting crunchy texture. If you can’t do almonds, any nuts or seeds will work (such as cashews, peanuts, pumpkin seeds).
For the Dressing
- Almond Butter- As much as I love peanut butter, the almond butter really makes for a nice subtle flavor in these bowls. That said, any kind of nut or seed butter can take its place, just keep in mind the flavor will change deepening on what you choose.
- Tamari- If you’re not familiar with tamari it is just a gluten-free version of soy sauce. You can use regular soy sauce or coconut aminos as well.
- Lime Juice- Fresh squeezed lime juice is such a highlight to this dressing but rice wine vinegar could be substituted in a pinch.
- Maple Syrup- Just a hint of maple syrup balances the acidity in the dressing. Honey would be just as delicious as a substitute.
- Ginger/Garlic- Using fresh grated ginger and garlic is key for a dressing that will knock the sock off of your tastebuds. While you could use ground ginger and garlic powder, it just won’t be as good.
Want to amp up the protein?
I like to add baked tofu cubes tossed in a little bit of tamari, or sliced meatless chicken to make this more of a satiating meal. But that is totally optional, of course!
How long will quinoa power bowls keep?
This will mostly depend on how fresh your ingredients are to begin with. Generally the cabbage is the first thing to go, so assuring that is as fresh as possible is ideal for making it last longer.
With fresh ingredients, it will last up to 5 days so long as it is properly sealed, refrigerated and the dressing is stored separately.
Looking for more healthy lunch inspiration?
Crunchy Quinoa Power Bowls with Almond Ginger Dressing
Loaded with crunchy texture, flavor and nutrition! These quinoa power bowls are perfect to prep for healthy lunches on-the-go.
Servings: 6 people
For the Bowl
- ½ cup dry, uncooked quinoa, rinsed
- 12 ounces shredded cabbage mix, or 9oz shredded cabbage mixed with 3oz shredded carrots
- ½ cup thinly sliced bell pepper or snap peas
- ½ cup chopped cilantro
- ¼ cup finely chopped green onion
- ½ cup thin sliced almonds
For the Dressing
- ⅓ cup natural almond butter, ingredients should be just roasted almonds and/or salt
- 3-4 tablespoons lime juice, about 1-2 limes
- 2 tablespoons tamari
- 1 teaspoon pure maple syrup
- 2 teaspoons fresh grated ginger, roughly 2-inch knob, or ½ teaspoon ground ginger
- 1 teaspoon fresh grated garlic, or ½ teaspoon garlic powder
- water to thin, as needed
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In a medium-size pot, bring 1½ cups water to a boil. Add quinoa and reduce to a simmer. Cook for 10-12 minutes, or until most of the water is absorbed. Remove from heat and cover with a lid to allow the quinoa to steam a little longer. The quinoa should be soft and fluffy when fully cooked. Set aside to cool completely
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Meanwhile, combine the remaining ingredients (minus the ingredients for the dressing) in a large bowl. Toss to combine. When the quinoa is fully cooled, add it to the bowl as well.
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In a small bowl, whisk together the ingredients for the dressing. Add water to thin until a pourable consistency is reached. Taste test to see if you prefer to add salt, more maple syrup for sweetness or more lime juice for acidity and adjust accordingly. To serve immediately, pour dressing over top of quinoa salad and enjoy. If storing for later, keep salad and dressing sealed separate in the refrigerator until ready to eat, for up to 5 days.
Calories: 211kcal, Carbohydrates: 20g, Protein: 8g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Sodium: 349mg, Potassium: 410mg, Fiber: 5g, Sugar: 4g, Vitamin A: 582IU, Vitamin C: 40mg, Calcium: 107mg, Iron: 2mg
