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Close up of sauted veggies tossed together with quinoa and sauce.

Quinoa Veggie Bowl with Sriracha Ginger Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 salad bowls 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This Quinoa Veggie Bowl is dressed with a flavorful sriracha ginger sauce that helps elevate the sautéed cauliflower and asparagus mixed in. Simple ingredients and naturally vegan and gluten free.



Sriracha Ginger Sauce

  • 23 tbsp tahini
  • Juice of 1/2 medium lemon
  • Pinch of salt
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 23 tsp sriracha
  • 2 tsp maple syrup
  • 4 tbsp or more water to thin out

Salad Bowl

  • 1 tbsp olive oil
  • 2 cup small cauliflower florets
  • 1/2 cup asparagus, cut into 2 inch pieces
  • 1 tsp garlic powder
  • 1 cup cooked quinoa
  • 2 cups edamame, thawed
  • 4 cups romaine lettuce
  • Scallion for garnish
  • Salt and pepper to taste
  • Sriracha Ginger Sauce


  1. In a sauté pan, heat up your oil and add the cauliflower florets.
  2. Cover pan with a lid and allow to sear over medium low heat for 2-3 minutes to brown, then flip and cook on the other side. Add asparagus and cover again to sear for another 2 minutes.
  3. Remove lid, add garlic and a pinch of salt and pepper and sauté for another 3-5 minutes, checking to see the tenderness of the cauliflower. Then remove pan from heat.
  4. To assemble your bowl, serve yourself romaine, quinoa and top with cauliflower, asparagus and your thawed edamame.
  5. Pour your sauce overtop and sprinkle with some scallions and extra salt and pepper to taste.


To make the quinoa more flavorful, cook your quinoa according to the package, but replace the water with some vegetable broth or cook the quinoa with a vegetable bouillon cube.

Cut your cauliflower into bite size pieces. This step will help to make sure your cauliflower cooks very quickly.

Cook your cauliflower and asparagus on a medium heat and watch it to make sure you do not burn your cauliflower. If your stove top runs hot, you might want to lower to a medium low heat to prevent burning.

Adjust the flavor of your sauce with simple modifications. If the lemon is overpowering, adjust the amount of sweetness with a touch more maple syrup. If not a fan of spice, start off with less sriracha and slowly build it to your preference.