Quinoa Rainbow Veggie Dumpling Bowls

blissfulbasil.com

BELABOYO

subheading: Rainbow Veggie Sesame-Cilantro Quinoa:

2 cups uncooked quinoa (white or red)

3 ½ cups filtered water

2 cups frozen shelled edamame, thawed

8 ounces mini bell peppers or regular bell peppers, cored and julienned

3 cups shredded red or green cabbage (or a mix of both)

4 scallions, ends trimmed and thinly sliced

½ cup packed cilantro leaves, finely chopped (Time-saving tip: Chop up an extra ½ cup for the dipping sauce while you're at it!)

3 tablespoons toasted sesame seeds

2 tablespoons toasted sesame oil

1 teaspoon sea salt or to taste

subheading: 2-in-1 Speedy Nutty Sesame Sauce:

¼ cup rice vinegar

¼ cup natural almond butter or tahini

3 tablespoons tamari or soy sauce

2 tablespoons toasted sesame oil

½ cup packed cilantro leaves, finely chopped

2 tablespoons pure maple syrup (for sweet) or 2 tablespoons Sambal Oelek, or to taste (for spicy)

subheading: Dumplings:

2 (9-ounce) packages Nasoya dumplings

Directions at blissfulbasil.com

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