Edamame Quinoa Bowl
A healthy protein-packed meal with fresh vegetables and a tangy ginger soy dressing for lunch or dinner.
Equipment
- fine-mesh strainer
- medium saucepan
- medium pot
- colander
- small bowl
- whisk
- liquid measuring cup
- large serving bowl
- large spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
Quinoa Base
- 1 cup uncooked quinoa
- 2 cups water
Protein & Vegetables
- 1 12-ounce bag frozen shelled edamame
- 2 medium carrots shredded
- 1 red bell pepper thinly sliced
- 4 green onions thinly sliced
- 1/4 cup fresh cilantro chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger finely grated
- salt to taste
Instructions
- Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water until the water runs clear. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa cooks, bring a separate medium pot of salted water to a boil. Add the 12-ounce bag of frozen edamame and cook for 4 to 5 minutes, or until tender. Drain the edamame in a colander and rinse under cold water to stop the cooking process.
- In a small bowl or liquid measuring cup, whisk together 3 tablespoons of olive oil, 1 tablespoon of honey, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of grated ginger until the dressing is smooth and well-combined.
- In a large serving bowl, combine the cooked and fluffed quinoa, the drained edamame, the shredded carrots, sliced red bell pepper, sliced green onions, and chopped cilantro.
- Pour the prepared dressing over the quinoa and vegetable mixture. Toss everything together gently with a large spoon until all ingredients are evenly coated. Taste and season with salt as needed. Serve immediately or chill in the refrigerator.
Notes
Serve immediately or chill in the refrigerator for a cold salad option.