The first time I had sushi (and probably a few times since then), I completely overdid it with the amount of wasabi I put into my soy sauce. You probably know that feeling – your eyes start to water and all that intense heat rises into your sinuses. I’ve learned to rein in my wasabi proportions since then, but I still love that slight kick you get from it. When I heard of adding wasabi to dressing, I was sold immediately.

While I love all of the contents of this Asian quinoa bowl, the star is really the wasabi lime dressing. It’s bright and flavorful with just a bit of kick in it. And with just four ingredients – peanut oil, rice wine vinegar, wasabi paste and fresh lime juice – it couldn’t be easier to make. The rest of the bowl, which includes edamame, avocado, cabbage and carrots, is so healthy and refreshing. I love all of the crunch from the cabbage and carrots paired with the soft avocado. Topped with some chopped peanuts and cilantro, this dish is truly addicting.

The great thing about quinoa bowls is that you can really use whatever you have on hand. Feel free to play around with the vegetables in this dish, though I do recommend having some edamame in there for protein. I can’t wait to use this dressing on other salads and Asian noodle dishes. I hope you enjoy this as much as I do!



Asian Quinoa Bowl with Wasabi Lime Dressing Print Prep time 10 mins Cook time 10 mins Total time 20 mins Serves: 2-3 Ingredients For the quinoa bowl:

1 cup uncooked quinoa

1 ripe avocado, cut into small chunks

⅔ cup edamame, shelled and cooked

⅔ cup shredded carrots

1 cup shredded cabbage

2 tablespoons chopped fresh cilantro

Chopped peanuts (optional garnish)

For the dressing:

1-2 teaspoons wasabi paste, depending on personal preference

4 tablespoons peanut oil

3 tablespoons rice wine vinegar

Juice and zest of one lime

Pinch of salt Instructions Cook quinoa according to package instructions. In the meantime, whisk all of the dressing ingredients together in a small bowl. After cooked quinoa has cooled for a few minutes, combine it with the vegetables in a large bowl. Toss in the dressing and garnish with cilantro and chopped peanuts. 3.2.2802

Notes:

Dressing loosely adapted from the lovely Nigella Lawson in her cookbook Nigella Express.

I would recommend starting with 1 teaspoon of wasabi and then giving it a taste. You can then slowly add more if so desired.

If you’re using wasabi powder instead of paste, simply add a few drops of water into the powder, stir, and let sit for about 5 minutes while the flavors develop. Then add the remaining dressing ingredients.