Print Recipe
5 from 1 vote

Quinoa Rainbow Veggie Dumpling Bowls

These family friendly quinoa rainbow veggie dumpling bowls are packed with flavor and protein. Quinoa is tossed with a vibrant array of fresh veggies and served alongside Nasoya's pillowy dumplings. A versatile 2-in-1 nutty sesame sauce is served either sweet or spicy (or both), and drizzled over top to pull everything together into one seamless, rainbow-hued bowl.
Prep Time20 mins
Cook Time20 mins
Servings: 6
Author: Ashley

Ingredients

Rainbow Veggie Sesame-Cilantro Quinoa

  • 2 cups uncooked quinoa (white or red)
  • 3 1/2 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
  • 1/2 cup packed cilantro leaves, finely chopped (Time-saving tip: Chop up an extra 1/2 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

2-in-1 Speedy Nutty Sesame Sauce

  • 1/4 cup rice vinegar
  • 1/4 cup natural almond butter or tahini
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 cup packed cilantro leaves, finely chopped
  • 2 tablespoons pure maple syrup (for sweet) or 2 tablespoons Sambal Oelek, or to taste (for spicy)

Dumplings

  • 2 (9-ounce) packages Nasoya dumplings

Instructions

For the Quinoa

  • Thoroughly rinse the quinoa in a fine-mesh sieve or colander.
  • Bring the water to a boil in a large saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally.
  • Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
  • While the quinoa cooks, bring a large stockpot full of water to a rolling boil (if you're opting to boil the dumplings—if you're pan-frying, skip this step), and prepare the veggies and other quinoa add-ins.
  • Transfer the cooked quinoa to a large bowl and stir in the edamame, peppers, cabbage, scallions, cilantro, sesame seeds, sesame oil, and salt. Set aside.

For the Sauce

  • This sauce can be prepared sweet or spicy.
  • To make it, start by whisking together the vinegar, almond butter, tamari, sesame oil, and cilantro. To make the sauce sweet, add only the maple syrup. To make the sauce spicy, add only the Sambal Oelek. For a sweet 'n' spicy sauce (my favorite), add both. To make a little of each option, divide the base sauce in half, then add 1 tablespoon of maple syrup to one half and 1 tablespoon of Sambal Oelek to the other.
  • Refrigerate until ready to serve.

For the Dumplings

  • Cook the dumplings just before serving.
  • If you're boiling, add the dumplings to the large pot of boiling water. Boil rapidly for 1 minute, then reduce the heat to a simmer and continue to cook for another 2 minutes, or until cooked through. Strain off the water and set aside.
  • If you're pan-frying, heat a few tablespoons of high-heat oil in a large sauté pan. Then, follow package instructions.

To Assemble

  • Transfer the quinoa to a large serving platter or bowl. Spread the rainbow veggies over top. Then, top with the cooked dumplings.
  • Serve immediately alongside (or drizzled with) the sauce.