Vegetable Quinoa Bowls with Dragon Sauce

The weather this weekend wouldn’t be considered anything special in Southern California, or even in the East Bay. But out by the ocean, it’s almost ALWAYS cold and foggy, so to have temperatures in the upper 70s felt completely amazing.

We started Saturday morning with a run by the beach (6.03 miles at 9:47 min/mile). It felt so nice to be running in the sun. I’m sure you’re dying to see an awkward cell phone picture of Mike and me at the turnaround in the park, and I’m happy to provide that for you:

After the run we hit up our new favorite coffee spot in the Outer Sunset (Trouble Coffee on Judah).

I got an iced chai and Mike got a latte, and they were fabulous as always.

They have a pretty awesome assortment of baked goods, including one seriously phenomenal cookie that’s thick and chewy and full of chocolate chips and CARAMEL CORN!

Yes, I absolutely will be attempting to re-create that very soon.

After a minor freak out about still having a few pounds of baby weight to lose (I realize it’s normal to not have lost it all after 6 weeks… I was just having a moment), Mike and I decided that we’re going to be making a more serious attempt to eat a LOT more fruits and vegetables. This dinner was a perfect first step.

I have no idea why this is called Dragon Sauce, but it’s apparently from a vegan restaurant in Montreal. It’s sweet and a little nutty, and goes perfectly with vegetables. For these bowls I just cooked quinoa in some vegetable broth, then topped it with red cabbage, shredded beets, carrots, cherry tomatoes, chopped fresh spinach, edamame, and avocado. Obviously you can use whatever vegetables you like and have on hand. Simple, colorful, and healthy!


(adapted from Jessica Lettuce Tomato)

1 1/2 cups quinoa
3 cups vegetable broth
pinch salt

1 beet, shredded
1 medium carrot, cut into thin coins
2 cups fresh spinach, chopped
1/2 cup thinly sliced red cabbage
1 cup edamame
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
sesame seeds

Dragon Sauce
1/2 cup nutritional yeast
1/4 cup tahini
3 tbsp olive oil
3 tbsp maple syrup
2 tbsp soy sauce
3 tbsp water
2 medium cloves garlic

Bring the vegetable broth and a pinch of salt to a boil in a medium saucepan. Stir in the quinoa and simmer, covered for about 15 minutes, or until the liquid is absorbed. Remove lid and fluff with a fork.

To make the sauce, combine all ingredients in a blender and blend until smooth.

For each bowl, place quinoa in the bottom, top with vegetables, then drizzle with sauce and sprinkle with sesame seeds.


9 Responses to “Vegetable Quinoa Bowls with Dragon Sauce”

  1. 1 Sarah K. @ The Pajama Chef October 24, 2011 at 10:51 am

    the dragon sauce sounds great! love the flavors.

  2. 2 Laura October 24, 2011 at 6:06 pm

    If you had lost all your pregnancy weight after six weeks I would worry you had a tape worm. I think you’re okay.

  3. 3 anie October 24, 2011 at 7:19 pm

    The dragon sauce is From Aux vivres,

    a wonderful vegan restaurant that has evolved a lot over the years.

    we used to live in montreal and now make dragon bowls almost everyweek. our 2 and 5 year old boys love them.

    great blog and congrats on running boston at 20 weeks.
    I cycled accros sPrince edwards island when 20 weeks pregnant with my first and cycled t’ill 37.5 weeks. with my second i was super nauseous and walked, snowshoed and did yoga, different season, hence the snowshoeing instead of the cycling.

  4. 4 Kate October 25, 2011 at 4:54 am

    We did coffee at a new place this weekend which might become our local favorite too! But I’m never enamored with coffee shop baked goods.

  5. 5 Cat Griffin October 25, 2011 at 10:18 am

    John and I did this recipe last night. LOVED it! Dragon sauce was different and tangy. I added fingerling potatoes and broc. Thanks!

  6. 6 natalie (the sweets life) October 25, 2011 at 11:30 am

    This sounds awesome! Plus I like that I could tell people they were eating dragon sauce 😉

  7. 7 Crystal Braswell January 3, 2012 at 4:42 pm

    So so good. I added a little lime juice and siracha to the dressing, and used green beans instead of the beets. Really loved it!

  1. 1 Thursday, baby! (You know what that means.) « OK, Let's Do This! Trackback on April 11, 2012 at 5:18 pm
  2. 2 Dragon Tofu Scramble – Yum yum! « OK, Let's Do This! Trackback on April 17, 2012 at 10:04 am

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