Revitalizing Japanese Lunch Bowl with Quinoa, Edamame, and Avocado

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1 cup shelled edamame, blanched
• 1 avocado, sliced
• 1 cup mixed baby greens (spinach, arugula, kale)
• 2 tbsp pickled red onions, thinly sliced
• 1 tbsp black sesame seeds, toasted
• 1 tbsp rice vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked quinoa, blanched edamame, mixed baby greens, pickled red onions, and black sesame seeds.
2. In a small bowl, whisk together rice vinegar, honey, salt, and pepper. Drizzle over the salad and toss well to combine.
3. Divide the salad evenly between two serving bowls. Top each with sliced avocado.
4. Serve immediately and enjoy!

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients, making it an excellent choice for maintaining optimal health.

Notes

Feel free to add your favorite protein or carbohydrate source to make it a more substantial meal.