Sushi Quinoa Bowl

This fresh and vibrant sushi-inspired quinoa bowl delivers all the flavors of sushi in a simple, nourishing dish. Crunchy vegetables, tangy kimchi, and nutrient-packed quinoa come together with a savory sesame dressing. Whether enjoyed warm or cold, it’s a versatile and delicious meal.

Chef’s Tip

Ingredients

Base

2 cups cooked quinoa (soak for 4 hours, rinse well before cooking)
1 large carrot, grated
1 green onion, minced
½ cup chopped spinach or finely diced kale
1 cup sunflower sprouts (or more to taste)
Kimchi, chopped (as much as you like!)
1 tablespoon wakame (soaked in water for 10 minutes, squeezed to remove excess liquid)
1 tablespoon gomashio (dried seaweed and sesame seed mix)

Dressing

½ tablespoon apple cider vinegar
3 tablespoons toasted sesame oil
1 tablespoon finely grated ginger
1 tablespoon gluten-free tamari (or a pinch of salt to taste)
1 tablespoon nutritional yeast
1 tablespoon water (optional, to lighten dressing)

Directions

If serving warm, heat 1 tablespoon toasted sesame oil in a pan. Sauté the carrot, spinach, and green onion for 2 minutes, then add quinoa and heat through.
Toss the mixture with kimchi, sunflower sprouts, wakame, and dressing.
If serving cold, simply mix all ingredients together in a bowl and toss well with the dressing.
Serve topped with gomashio and optional avocado slices.