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20 minute Recipe: Quinoa Sushi Bowl

Prep Time 20 mins
Course Main Course
Cuisine Japanese
Servings 3 Servings


  • 1 Cup Quinoa rinsed well
  • 2 Cups Water
  • ½ Large English Cucumber spiralized or or cut into matchsticks
  • 3 Large Carrots, washed spiralized or cut into matchsticks
  • ½ Bell Pepper sliced into thin strips
  • 3-4 Radishes thinly sliced
  • 1 ½ Cups Frozen Edamame
  • For the Sauce:
  • 3 tablespoon Lower Soduim Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 2 teaspoon Chili + Garlic Paste Or Sriracha
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Agave
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Ground Ginger
  • Toppings
  • 1 Nori Sheet
  • 1 Avocado
  • 1 tablespoon Toasted Sesame Seeds


  • Into a medium saucepan over high heat, combine quinoa and water. Bring to a boil, cover and redue heat to low and cook for 15 minutes or until the quinoa has absorbed the water. Remove from heat.
  • While the quinoa is cooking, place the edameme into a bowl and cover with hot water. Set aside to defrost. Ppiralize or slice the carrot and cucumber and slice the bell pepper and radishes.
  • Next, mix the sauce in a small bowl. Combine soy sauce, rice vinegar, sesame oil, chili garlic paste, agave and spices with a spoon.
  • One the quinoa is done, drain the edamame and assemble your bowls. Into each bowl, add about 1 cup of quinoa, ½ cup of edameme and about ½ cup each of carrot, cucumber and bell pepper. Top with a few slices of radish, about ⅓ of the avocado and then using scissors snip pieces of the nori sheet atop of each bowl. Finish with a sprinkle of toasted sesame and a drizzle of sauce.
  • Enjoy!
Keyword 20 minute recipe, dinner rolls, fash dinner, meal prep, nourish bowl, Sushi