Quinoa Bowl with Ginger Dressing | Center for Science in the Public Interest
In this Quinoa Bowl with Ginger Dressing, I like the warm kale and quinoa to mingle with the cold ingredients. The contrasts make every bite interesting.
Ingredients
- 6 cups packed baby kale or spinach
- 1 cup cooked warm quinoa
- 1 cup shelled edamame, thawed from frozen
- ½ avocado, sliced
- ¼ cup matchstick-cut or grated radishes
- ½ cup matchstick-cut or grated carrots
- 1 scallion, thinly sliced (optional)
- ¼ cup sunflower seeds
- 6 Tbs. Ginger Dressing (see recipe)
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