Quinoa Broccoli Cabbage Bowl

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 large head broccoli, cut into florets
  • 2–3 tbsp vegetable broth (for oil-free charring)
  • 1 carrot, shaved into ribbons
  • 2 green onions (sliced)
  • Red cabbage (shredded)
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp freshly grated ginger
  • 1 small garlic clove, minced
  • 1–2 tbsp water (to thin)
  • 1–2 tbsp ground or whole flax seeds
  • Fresh cilantro or green onion tops
  • Pinch of chili flakes (optional)

Difficulty : Easy

Serves : 2

Crispy-edged charred broccoli meets fluffy quinoa and crunchy cabbage in this flavor-packed bowl, finished with a glossy ginger dressing and a hint of heat. It’s smoky, fresh, and completely irresistible.

Cooking Instructions

  • 1
    Simmer quinoa with water/broth for ~15 minutes. Fluff and cool slightly.
  • 2
    Heat a pan over medium-high. Add broccoli with a splash of broth. Let it sit undisturbed to develop char, then toss. Repeat until edges are slightly blackened but still vibrant.
  • 3
    Dressing: whisk together 2 soy sauce or tamari, rice vinegar, maple syrup, ginger, garlic, and water (if needed).
  • 4
    Add quinoa to a bowl. Top with charred broccoli and fresh vegetables.
  • 5
    Lightly drizzle dressing, sprinkle flax seeds across the top, add herbs and chili flakes.

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