Print

Fresh Quinoa Avocado Sushi Salad Bowl Easy Recipe

quinoa avocado sushi salad bowl - featured image
Print Recipe

A quick and healthy sushi-inspired salad bowl made with quinoa, avocado, cucumber, edamame, and a tangy soy-sesame dressing. Ready in 25 minutes, no rolling required, and perfect for meal prep.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 large ripe avocado, diced
  • 1 cup English cucumber, diced
  • 1 cup shelled edamame, cooked
  • 1 medium carrot, julienned or shredded
  • 4 sheets nori, crumbled or cut into strips
  • 2 green onions, thinly sliced
  • 1 tablespoon black or white sesame seeds
  • 3 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon fresh ginger, grated
  • 1 small clove garlic, minced
  • Pickled ginger (optional)
  • Wasabi paste (optional)
  • Extra firm tofu, cubed and pan-seared (optional)
  • Avocado oil spray (optional)

Instructions

  1. Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds. Transfer to a saucepan with 2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. Turn off heat and let sit covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool for 10 minutes.
  2. While quinoa cooks, make the dressing: In a small bowl or mason jar, combine 3 tablespoons rice vinegar, 2 tablespoons tamari, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 teaspoon grated ginger, and 1 minced garlic clove. Whisk or shake until dissolved. Taste and adjust sweetness or saltiness as needed.
  3. Dice avocado into 1/2-inch cubes and toss with 1 teaspoon of dressing to prevent browning. Dice cucumber into similar-sized pieces. Julienne or shred carrot. Thinly slice green onions. Crumble nori sheets into small pieces or cut into thin strips.
  4. In a large mixing bowl, combine cooled quinoa, cucumber, edamame, and carrot. Pour about three-quarters of the dressing over the top and toss gently to coat evenly.
  5. Gently fold in avocado and nori last to keep avocado chunky and nori crispy. Divide into serving bowls. Sprinkle with sliced green onions and sesame seeds. Drizzle remaining dressing on top. Add pickled ginger and wasabi on the side if desired.
  6. Serve immediately for best texture. For meal prep, store base quinoa mixture (without avocado, nori, and dressing) in the fridge for up to 3 days. Add fresh avocado, nori, and dressing when serving.

Notes

Cool quinoa completely before assembling to prevent avocado from becoming mushy and cucumber from getting soggy. For meal prep, store avocado, nori, and dressing separately and add fresh when serving. The quinoa base keeps for up to 3 days in the fridge.

Nutrition

Keywords: quinoa sushi bowl, avocado salad, vegan sushi bowl, gluten-free meal prep, healthy bowl recipe

Find it online: https://lindabake.com/fresh-quinoa-avocado-sushi-salad-bowl-easy-recipe/