Asian-inspired Quinoa Buddha Bowl | DishGen Recipe

Ingredients

• 1 cup cooked quinoa
• 1 cup edamame
• 1 cup shredded carrots
• 1 cup red bell pepper, sliced
• 1 cup sugar snap peas
• 1 cup purple cabbage, thinly sliced
• 1 avocado, sliced
• 1/4 cup sliced almonds, toasted
• 2 green onions, sliced
• 2 tablespoons sesame seedsFor the dressing:
• 4 tablespoons gluten-free tamari sauce
• 2 tablespoons rice vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced