Coconut Lime Noodle Bowl

dinner bowl with pasta garnished with basil with a fork

This delicious gluten-free, vegan, and dairy-free pasta dish may sound seasonal (hello, lime + coconut!), but it’s a simple-to-prepare recipe to enjoy year-round. Created by NOW Expert and Registered Dietitian Nutritionist DJ Blatner.

Ingredients

8 ounce box Quinoa Whole Grain, Organic

1 tablespoon Avocado Cooking Oil in Plastic Bottle

2 cups coleslaw mix (green cabbage, purple cabbage, carrots)

1/2 cup frozen shelled edamame (thawed)

1/2 cup fresh chopped cilantro

1/4 cup chopped Almonds, Raw & Unsalted

2 tablespoons Coconut Milk Powder, Organic

1/4 cup warm water

2 tablespoons lime juice (about 1 lime)

2 tablespoons coconut aminos (or your favorite soy sauce or tamari)

1 teaspoon fresh grated ginger

Directions

Cook pasta, drain and toss with oil. NOTE: Use 1 cup of cooked pasta for this recipe, store the rest in a covered container in the fridge for up to 5 days.
Make the dressing: Mix coconut milk powder with warm water until dissolved. Stir in lime juice, coconut aminos, and ginger.
Toss 1 cup cooked pasta, coleslaw mix, edamame, and dressing. Top with cilantro and almonds.