Warm Asian quinoa power bowls (V, GF)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm bowls of fluffy quinoa topped with sautéed mushrooms, peppers, leafy greens, and edamame, dressed with a ginger-soy vinaigrette. Colorful, wholesome, and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa (uncooked)
- 1 cup cooked edamame
- 2 teaspoons extra-virgin olive oil
- 1 8 oz. package white button mushrooms (sliced (or use cremini mushrooms))
- 1 red bell pepper (cut into 1/4-inch strips)
- 1 bunch Swiss chard (stem removed and roughly chopped (or sub spinach or kale))
- 1 batch of homemade soy ginger dressing (see notes)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 435mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 88mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.