A satisfying, colorful, and savory asian bowl that is perfect for a quick lunch on busy days.  The protein-rich quinoa surrounded by crunchy purple cabbage, snap peas, edamame, and soft tofu, topped with a soy-ginger dressing is a quick way to get a tasty, yet nutritious fill.  Let this dish fuel you for your next lunch on the run!


Prep time:

Servings: 2 - 3


  • 1/2 cup quinoa
  • 1 packet firm tofu 
  • 1 cup snap peas 
  • 1 cup edamame
  • 1 cup red cabbage shredded 
  • 2 green onions chopped
  • 3-4 tbsp chopped cilantro
  • 1/2 cup soy ginger sauce (Whole Foods brand)
  • Salt to taste 
  • Crushed black pepper to taste


  1. Cook the quinoa with 1 cup of water and pinch of salt until tender and all the water is evaporated. Keep it aside.
  2. Wash and cut the tofu into cubes.  Boil 4 cups of water and then add the tofu.  After 5 minutes, drain the water and keep the tofu aside.  (Boiling the tofu is a trick which will soften the texture and remove any of the packaging smell)
  3. Take 1 tsp olive oil in a pan.  Add the washed snap peas and saute for one minute making sure to maintain their crunchiness.  Sprinkle it with a pinch of salt and pepper.  Keep it aside.
  4. Chop the red cabbage, green onion, cilantro.
  5. For assembly:  Take a bowl.  Place quinoa in the middle and surround the quinqoa with the other ingredients as shown in the picture.  Drizzle with a soy ginger dressing and enjoy!!
  6. For a variation, consider adding roasted peanuts for a crunch.