Rainbow Bowls With Almond-Ginger Dressing

Quinoa: A tiny grain that cooks fluffy and is a great source of protein.

Red bell pepper: Adds a sweet crunch and bright red color.

Yellow bell pepper: Another sweet pepper that brings a sunny yellow shade.

Purple cabbage: Shredded for a crunchy texture and beautiful purple color.

Carrots: Shredded to add sweetness and a bit of crunch.

Edamame: Young soybeans that are soft and slightly nutty, usually found frozen.

Avocado: Creamy slices that balance the crunch with smoothness.

Sliced almonds: Adds a nutty crunch on top.

Fresh cilantro: Chopped for a fresh, herbal flavor.

Almond butter: A creamy nut butter that forms the base of the dressing.

Soy sauce: Adds salty, savory flavor to the dressing.

Rice vinegar: A mild vinegar that gives a little tang to the dressing.

Fresh ginger: Grated to add a spicy, warm kick.

Garlic: Minced to bring a sharp, savory taste.

Honey: Sweetens the dressing naturally.

Water: Used to thin the dressing to the right consistency.

One of the most helpful steps in this recipe is cooking the quinoa. It might seem simple, but getting it just right makes a big difference in how your rainbow bowl turns out. Here’s how to do it step by step:

1. First, rinse the quinoa under cold water. This washes away a natural coating called saponin that can taste bitter.
2. Put the rinsed quinoa and water in a pot and bring it to a boil.
3. Once it’s boiling, turn the heat down low and cover the pot with a lid.
4. Let it simmer quietly for about 15 minutes. Try not to lift the lid too much because the steam is what cooks the quinoa evenly.
5. After 15 minutes, turn off the heat but keep the lid on. Let it sit for 5 more minutes so the grains finish absorbing the water.
6. Finally, fluff the quinoa with a fork to separate the grains and make it light and fluffy.

Doing it this way helps the quinoa cook perfectly without being mushy or crunchy. Fluffing it with a fork instead of stirring with a spoon keeps the texture nice and airy, which makes your rainbow bowl feel fresh and tasty.

When I first tried cooking quinoa, I didn’t rinse it and ended up with a slightly bitter taste. After I started rinsing, the flavor was so much better! Also, letting it rest with the lid on is a little trick I learned that really helps the grains finish cooking without drying out. It’s a small step but makes a big difference. Give it a try, and your quinoa will be the perfect base for all those colorful veggies and that yummy almond-ginger dressing!

• quinoa - Substitute with brown rice: Brown rice provides a similar texture and is also a whole grain, making it a nutritious alternative.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the grains compared to plain water.

• red bell pepper - Substitute with cherry tomatoes: Cherry tomatoes offer a similar sweetness and vibrant color.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar taste and color profile.

• shredded purple cabbage - Substitute with shredded green cabbage: Green cabbage provides a similar crunch and can be used interchangeably.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and can add a different flavor.

• edamame - Substitute with green peas: Green peas provide a similar texture and protein content.

• avocado - Substitute with hummus: Hummus offers a creamy texture and healthy fats, similar to avocado.

• sliced almonds - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Parsley offers a fresh flavor and can be used as a garnish.

• almond butter - Substitute with peanut butter: Peanut butter has a similar creamy texture and nutty flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar salty and umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor.

• fresh ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the dressing.

• To store the quinoa and vegetables separately, place them in airtight containers. This helps maintain the freshness and prevents the vegetables from becoming soggy.

• For the almond-ginger dressing, transfer it to a small jar or container with a tight-fitting lid. Store it in the refrigerator for up to a week. Shake well before using.

• If you want to prepare the Rainbow Bowls in advance, assemble the bowls without the avocado and dressing. Store the assembled bowls in the refrigerator for up to 3 days. Add the avocado and dressing just before serving to keep the avocado from browning and the vegetables crisp.

• To freeze the quinoa, let it cool completely after cooking. Spread it out on a baking sheet to cool quickly, then transfer it to a freezer-safe bag or container. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

• Avoid freezing the vegetables and avocado as they do not retain their texture well after thawing. Instead, prepare fresh vegetables and avocado when ready to serve.

• If you have leftover Rainbow Bowls that are already dressed, store them in an airtight container in the refrigerator. Consume within 1-2 days for the best taste and texture.

• To reheat the quinoa, place it in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. Alternatively, reheat in a skillet over medium heat, stirring occasionally, until warm.

• When packing Rainbow Bowls for lunch, keep the dressing separate in a small container. Add the dressing just before eating to keep the vegetables fresh and crunchy.

• Microwave Method:

  1. Transfer the quinoa and vegetables to a microwave-safe dish.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Add avocado slices and almond-ginger dressing after reheating to maintain their fresh texture.

• Stovetop Method:

  1. Place the quinoa and vegetables in a non-stick skillet.
  2. Add a splash of water or a bit of olive oil to prevent sticking.
  3. Heat over medium heat, stirring occasionally, for about 3-5 minutes until warmed through.
  4. Add avocado slices and almond-ginger dressing after reheating.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the quinoa and vegetables evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Add avocado slices and almond-ginger dressing after reheating.

• Steaming Method:

  1. Place the quinoa and vegetables in a heatproof bowl.
  2. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
  3. Cover and steam for about 5-7 minutes, or until warmed through.
  4. Add avocado slices and almond-ginger dressing after reheating.

• Medium pot: Used to cook the quinoa by boiling it with water and then simmering until done.

• Fork: Utilized to fluff the cooked quinoa after it has rested.

• Colander: Essential for rinsing the quinoa under cold water before cooking.

• Cutting board: Provides a stable surface for dicing the bell peppers, shredding the cabbage and carrots, and slicing the avocado.

• Chef's knife: Necessary for dicing the bell peppers, shredding the cabbage and carrots, and slicing the avocado.

• Vegetable peeler: Handy for shredding the carrots if you prefer to peel them into thin strips.

• Mixing bowl: Used to whisk together the ingredients for the almond-ginger dressing.

• Whisk: Helps in blending the almond butter, soy sauce, rice vinegar, grated ginger, minced garlic, honey, and water into a smooth dressing.

• Measuring cups: Required for measuring out the quinoa, water, almond butter, soy sauce, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like the rice vinegar, grated ginger, minced garlic, and honey.

• Serving bowls: Needed to assemble and serve the rainbow bowls with all the prepared ingredients.

• Spoon: Useful for drizzling the almond-ginger dressing over the assembled bowls.

• Grater: Used for grating the fresh ginger.

Prep ingredients ahead: Dice bell peppers, shred cabbage and carrots, and shell edamame the night before.

Use pre-cooked quinoa: Opt for pre-cooked quinoa available in stores to cut down on cooking time.

Make dressing in bulk: Prepare a larger batch of almond-ginger dressing and store it in the fridge for future use.

Multi-task: While the quinoa is cooking, prepare your vegetables and dressing simultaneously.

Use a food processor: Speed up shredding cabbage and carrots by using a food processor.