Asian Mandarin Quinoa Bowl

By Friday, August 16, 2013
Yeah… it looks as good as it tastes.
Forget quinoa fried rice. This is a lighter, healthier and more refreshing cold quinoa bowl. And, my friends, it’s faster to make. So this recipe is all-around just winning at life.
Personally, I love sesame oil. My cousin Denise got me on to it when she briefly lived with us in 2011. Now I crave it in all Asian dishes. You only need a few drops to add a whole world of flavour.
It’s no secret I’m addicted to pasta, rice, crackers, bread and every bad carb on the planet… but since quinoa is so healthy, I feel less guilty when I eat it with a giant serving spoon. If only it would stop being sooo delicious.
Asian Mandarin Quinoa Bowl


  • 1 cup uncooked quinoa
  • 1 cup shelled frozen edamame
  • 1 red bell pepper, chopped
  • 1 can mandarin oranges, drained and chopped
  • 1 large carrot, grated
  • 2 green onions, chopped
  • 1/4 cup sliced almonds
  • Dressing:
  • 2 tbsps orange juice
  • 2 tbsps rice vinegar
  • 2 tbsps sesame oil
  • 1/2 tsp sambal oelek (Asian hot sauce)
  • 1.5 tsps honey
  • 2 tsps soy sauce
  • 1 garlic clove, minced
  • Salt & pepper, to taste


  1. Cook quinoa in 2 cups of water and let cool. Whisk together all ingredients for the dressing in a small bowl and set aside. Mix quinoa, edamame, red pepper, oranges, carrots, green onions, and almonds in a large bowl. Pour dressing over top and combine. Serve chilled.


Adapted from Once Upon a Cutting Board

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