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ImpossibleTM Quinoa Bowl Recipe

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Impossible Quinoa Bowl Recipe made with Impossible Burger
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  • 3

    Servings
  • Not Too Tricky
  • 13

    Ingredients
  • 5 min

    Preparation
  • 35 min

    Cooking
  • 40 Total Time

    Total Time

Quinoa was the favorite crop of the ancient Incans for a reason. Not only is it packed with fiber and protein, it’s also quite delicious. And it also provides the perfect pairing with Impossible™ Burger, all these years later. For those looking for an easy dish that mixes things up a bit and gives you a break from the same old flavors, this Impossible Quinoa Bowl has you covered.

This recipe involves pickling some of the ingredients. If you’ve never done so before, now is the time to give it a try. Don't worry—this is not the jarring and pickling afternoon you may be envisioning. It’s actually much easier and quicker than you may think. After you’ve made the quinoa (be sure to give it a good rinse before cooking it!), you’ll start by combining the vinegar, water, and sugar mixture in a pot and bringing it to a boil. While that’s heating up, peel or grate your carrots into thin ribbons and place them into a mixing bowl. Once the mixture has come to a boil, pour it over the carrots and allow to sit for 15 minutes. During this downtime, peel and cut up your cucumber, then add to the pickling bowl and allow to sit for an additional 15 minutes. Congrats! You just pickled some vegetables.

The final steps involve cooking the Impossible Burger in a pan with garlic and ginger. Toss in your soy sauce, add a bit more to taste if needed, and now you’re ready to serve it up. Spoon some quinoa into a bowl, add some of the Impossible Burger mixture, top with your pickled veggies, then sprinkle cilantro, scallions, and jalapeño on top. After admiring your work for a brief moment, you’re now ready to enjoy.

13 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Burger
  • 2 Cups Quinoa
  • 2 Carrots, Peeled
  • 1 Cup Cilantro Leaves
  • 1 Cucumber (regular, European, or Persian)
  • 1 Bunch Scallions, Washed And Thinly Sliced
  • 1 Jalapeño, Quartered and Seeds Removed, Finely Sliced (optional)
  • 4 Tablespoons Fresh Ginger (or 1 teaspoon of ground ginger)
  • 1 Clove Garlic (or 1/4 teaspoon of Garlic Powder)
  • 1/4 Cup Rice Wine Vinegar (or White Wine Vinegar)
  • 2 Tablespoons Vegetable Oil
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sugar (optional)
5 steps
  1. MAKE THE QUINOA

    Ingredients used

    • 2 Cups Quinoa
    • 1 Cup Cilantro Leaves
    • 2 Tablespoons Vegetable Oil
    • 2 Tablespoons Sugar (optional)

    In a fine mesh strainer, rinse the quinoa under cold water, then place into a sauce pot with 3 ½ cups of water. Add a pinch of salt and bring to a boil. Once boiling, stir and reduce to lowest heat and then cover, and cook for 20 minutes. Remove the lid, stir and set aside warm with the lid on.

  2. PICKLE THE VEGETABLES

    Ingredients used

    • 2 Carrots, Peeled
    • 1 Cucumber (regular, European, or Persian)
    • 1/4 Cup Rice Wine Vinegar (or White Wine Vinegar)

    To make the pickled carrots, place the vinegar, sugar, and ¼ cup water into a small saucepan and bring to a boil. With a grater or a peeler, grate or peel the carrots into ribbons and place into a mixing bowl. Pour the hot vinegar mixture over the carrots and allow to cool down to room temperature, about 15 minutes. While the vinegar mixture cools, peel the cucumber. If using a regular cucumber, slice into quarters lengthwise and cut out the seeds. For the European or Persian cucumber, cut in half lengthwise and slice thinly. Add sliced cucumbers to the carrots, allowing them to soak in the vinegar for another 15 minutes.

  3. PREPARE THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounce Package Impossible Burger
    • 4 Tablespoons Fresh Ginger (or 1 teaspoon of ground ginger)
    • 1 Clove Garlic (or 1/4 teaspoon of Garlic Powder)
    • 3 Tablespoons Soy Sauce

    Peel and finely mince the garlic clove and chop the fresh ginger. Place the sauté pan over medium high heat and when it starts to smoke, add the oil. Add the Impossible Burger to the pan, breaking the meat into pieces and allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Add the fresh or dried ginger and garlic and cook for another minute or until there is no red remaining in the Impossible Burger. When the ginger and garlic are soft, add the soy sauce and mix well. Taste and adjust with additional soy sauce or a little salt and freshly ground pepper. Set aside.

  4. BUILD THE BOWLS

    Ingredients used

    • 1 Bunch Scallions, Washed And Thinly Sliced
    • 1 Jalapeño, Quartered and Seeds Removed, Finely Sliced (optional)

    Build the individual bowls or one large serving bowl by spooning in the quinoa first, then the seasoned Impossible Burger, and then arrange the cucumber, scallion, cilantro, optional jalapeños, and pickled carrots. Enjoy!

  5. SERVE, SHARE, AND ENJOY

    Makes 4-6 portions.