WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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Carrot Ginger Soup with Coconut Milk
CARROT GINGER SOUP WITH COCONUT MILK
FULL POST: rainbowdelicious.com/vegetarian-carrot-ginger-soup-with-coconut-milk
I’ve been really into making soups lately, like this Ina Garten butternut squash and pumpkin soup, this easy Tuscan kale and white bean soup, and now this amazing carrot ginger soup. I’m loving having soups for dinner, leftovers for lunch, and then freezing extra for future busy days.
This coconut ginger soup with coconut milk is a great way to really maximize the amazing flavor of carrots in soup form.
The combination of carrot and ginger is really delicious, so if you haven’t tried it yet, you are in for a treat with this creamy carrot ginger soup with coconut milk.
Other flavors and ingredients in this recipe include coconut oil, coconut milk, garlic, cumin, turmeric, coriander, vegetable stock, and fresh lime.
The carrot ginger soup is simmered in a sturdy pot, like a dutch oven, and then blended using an immersion blender, or regular blender. After blending, the final step is to mix in coconut milk and top with a fresh squeeze of lime, and toppings of choice such as cilantro, radishes, or avocado.
This soup is a perfect addition to soup season, let me know if you give it a try.
I hope you enjoy this soup as much as I did!
Ingredients for Vegan Carrot Ginger Soup with Coconut Milk
Equipment Needed
Dutch oven or sturdy pot
handheld immersion blender or blender
Coconut Oil adds nutrients and fat to this soup and a nice subtle coconut flavor. If you don’t have coconut oil you could substitute with olive oil.
Yellow Onions add tons of antioxidants and flavor to this carrot soup recipe.
Jalapeños are rich in vitamins A and C and potassium, and add a nice kick of spice and favor to this soup.
Fresh Ginger adds unique flavor and health benefits. To prepare the ginger you scrape the skin off (this can be done with the side of a spoon) and then slice the ginger into small pieces on a cutting board.
Garlic Cloves are packed full of nutrients and adds intense flavor to this soup.
Ground Cumin has antioxidants, anti-inflammatory properties and adds rich, earthy and warm flavor.
Turmeric brightens up the soup and has potent anti-inflammatory and antioxidant benefits.
Ground Coriander is a fragrant, antioxidant herb that adds a nice subtle flavor in this carrot ginger soup with coconut milk.
Cayenne is optional but adds just a little extra heat and flavor.
Salt & Pepper
Carrots are the star of this soup! And for good reason. They have a nice, fresh, flavor and also nutritional benefits including fiber, vitamin A, beta-carotene, calcium, and vitamin K.
Vegetable Broth adds a little boost of flavor to this soup and some extra nutrients, too.
Coconut Milk is mixed in after pureeing the soup and adds creaminess and extra coconut flavor! Using coconut milk instead of cream keeps this soup dairy-free.
Toppings
Lime Wedges for a squeeze of fresh lime juice before enjoying this soup. The lime adds the perfect amount of acidity and fresh flavor to this carrot soup.
Cilantro is a necessary topping for this soup in my opinion! It adds flavor and antioxidants.
Radishes are a fun optional topping. You can thinly slice the radishes or even cut them into small cubes.
Tortilla Chips can also be added to this soup if you want to have vegan tortilla soup vibes.
Avocado cubes also taste amazing in this soup, especially with tortilla chips.
How to Make Ginger Carrot Soup with Coconut Milk
In dutch oven or heavy-bottomed pan heat 2 tablespoons coconut oil over medium heat. Add onion and pinch of salt. Cook, stirring, for about 5 minutes, or until the onion is lightly browned.
Add jalapeno, ginger, garlic, cumin, turmeric, coriander, and cayenne and cook for one minute more, or just until fragrant. Season with salt.
Add carrots, stock, water, and a pinch of salt. Bring mixture to boil. Then turn down the heat and simmer for 20 minutes, or until carrots are tender.
Take soup off stove and blend soup either in a blender or with an immersion blender.
Place soup back on stove over low heat. Stir in 1 can coconut milk and heat soup back to desired temperature.
Divide between bowls and season with salt and freshly ground pepper. Serve with lime wedges, cilantro and other optional toppings.