Ingredients
- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon fresh ginger, grated
- 1 package (5 ounces) fresh baby spinach
- 1/3 cup sliced almonds
- 1 package (10 ounces) French-cut matchstick carrots
- 1/2 teaspoon toasted sesame oil
- 1/2 tablespoon fresh lime juice, or more to taste
- 1 teaspoon sriracha sauce (optional)
- Freshly ground black pepper, to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness. Cook according to package instructions, usually using 2 cups of water for every 1 cup of quinoa. Simmer for about 15 minutes until fluffy.
- While the quinoa cooks, mince the garlic, grate the ginger, and prepare the remaining ingredients.
- Heat olive oil in a large skillet over medium-high heat.
- Add the minced garlic, grated ginger, and soy sauce. Cook for about 1 minute, stirring constantly.
- Add the spinach and cook for 2 to 3 minutes until wilted.
- Remove the skillet from heat and stir in the sliced almonds, carrots, toasted sesame oil, lime juice, and optional sriracha sauce.
- Add the cooked quinoa and toss until everything is evenly combined.
- Season with freshly ground black pepper to taste.
- Divide evenly into 4 meal prep containers and refrigerate until ready to serve.
Notes
- Add chickpeas or edamame for extra protein.
- Swap spinach with kale for a heartier texture.
- Use tamari or coconut aminos for a gluten-free version.
- Add avocado just before serving for extra creaminess.
- Store extra almonds separately to keep them crunchy.
- These bowls taste delicious warm or cold.
- Prep Time: 13 minutes
- Cook Time: 17 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
