Vibrant Japanese Bowl with Quinoa and Edamame

Allergens

Soy, sesame seeds

Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water or vegetable broth 2 cups shelled edamame, fresh or frozen 2 cups mixed baby greens (spinach, kale, arugula) 1 avocado, sliced 1 cup cherry tomatoes, halved 1 cucumber, thinly sliced 1/4 cup black sesame seeds, toasted 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten
• free) 1 teaspoon honey or agave syrup

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until quinoa is cooked through and fluffy, about 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. If using frozen edamame, cook according to package instructions or quickly blanch in boiling water for 3 4 minutes if fresh.
3. In a small bowl, whisk together rice vinegar, soy sauce, and honey or agave syrup. Set aside. Prep: 10 min Cook: 20 min Total: 30 min

Chef’s Insight

The balance of flavors in this dish provides an energizing boost that can help you stay focused and alert throughout your day.

Notes

This recipe is best enjoyed fresh, but any leftovers can be repurposed into salads or wrapped in nori for a healthy on-the-go snack.