Citrusy Asian Vegan Lunch

Vibrant Asian vegan lunch in a bowl with quinoa, orange, grapefruit, purple cabbage, carrots, green onions, cilantro, sesame seeds, and a glossy dressing, illuminated by natural light.
Citrusy Asian Vegan Lunch

Introduction

Brighten up your day with this vibrant, citrus-infused vegan dish that perfectly blends the freshness of citrus with the warmth of Asian spices. This recipe is not only a treat to your taste buds but also a colorful addition to your lunch table.

Ingredients

  • 1 cup of cooked quinoa
  • 1 orange, peeled and segments chopped
  • 1 grapefruit, peeled and segments chopped
  • 1/2 cup of shredded purple cabbage
  • 1 carrot, julienned
  • 1/4 cup of sliced green onions
  • 1/4 cup of chopped fresh cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of soy sauce
  • 1 tablespoon of maple syrup
  • 2 tablespoons of fresh lime juice
  • 1 teaspoon of grated ginger
  • 1 clove of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix the cooked quinoa with orange and grapefruit segments.
  2. Add the shredded cabbage, julienned carrot, sliced green onions, and chopped cilantro to the bowl.
  3. In a small bowl, whisk together sesame seeds, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and olive oil to create the dressing.
  4. Pour the dressing over the salad and toss thoroughly to combine.
  5. Season with salt and pepper to taste.
  6. Serve this refreshing dish chilled or at room temperature.

Enjoy this delightful dish that's as nourishing as it is flavorful. It’s perfect for anyone looking to add a splash of color and a burst of citrus zest to their day!

Hiroshi

Additional Information
NutritionfactsCalories: 300, Fat: 10g, Carbs: 45g, Protein: 8g 
Preparation Time20 minutes 
Allergy InformationSoy, Sesame