Wholesome Quinoa Nourish Bowl with Asian Dressing

Pour 190g quinoa into a dry skillet over medium to medium-high heat. Toast for about 2 minutes while stirring constantly until seeds start crackling and release a nutty aroma.

Immediately transfer toasted quinoa from hot pan into a fine mesh sieve. Spread out evenly and allow it to cool down completely to room temperature.

Rinse cooled toasted quinoa thoroughly under cold running water in the sieve while gently agitating with hands, then drain off excess water.

Transfer rinsed quinoa to a wide skillet, pour in 300ml water, cover with lid, and turn heat to medium-high until water reaches a rapid boil.

Reduce heat to low, keep covered, and cook for about 10 minutes until liquid is fully absorbed and quinoa is fluffy and cooked through without becoming mushy.

Transfer cooked quinoa into a large wide serving dish and spread it out evenly with a spatula to cool down completely.

In a small bowl, combine 3 tbsp lemon juice, 1 tsp minced ginger, 0.5 tsp minced garlic, 2 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp sesame oil, 1 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp cayenne pepper. Mix thoroughly until well blended.

Add 125g sliced red bell pepper, 100g purple cabbage, 100g carrots, 150g cucumber, 65g red onion, 25g green onion, 15g cilantro, and 65g toasted peanuts onto cooled quinoa. Re-stir dressing and pour over, then toss until everything is thoroughly coated.

Serve the quinoa nourish bowl immediately, or chill in the refrigerator for a few hours in an airtight container to allow flavors to meld together for best taste.