Energizing Japanese Brunch: Quinoa Protein Bowl with Avocado & Edamame

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup shelled edamame, fresh or frozen
• 1 ripe avocado, diced
• 1/4 cup chopped cucumber
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped scallions
• 2 tbsp toasted sesame seeds
• 1 tbsp rice vinegar
• Salt and black pepper, to taste

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let it stand covered for 5 minutes.
2. While the quinoa is cooking, prepare the edamame by bringing a pot of water to a boil, add the edamame and cook for 3 4 minutes if fresh or 8 10 minutes if frozen. Drain and rinse with cold water to stop the cooking process. Set aside.
3. In a large mixing bowl, combine cooked quinoa, edamame, diced avocado, chopped cucumber, bell pepper, scallions, and rice vinegar. Season with salt and black pepper to taste. Gently toss everything together to evenly distribute the flavors.
4. Divide the mixture into 4 bowls and top each bowl with a sprinkle of toasted sesame seeds. Serve immediately.

Chef’s Insight

Toasted sesame seeds not only enhance the flavor profile but also provide an extra crunch that contrasts beautifully with the creamy avocado.

Notes

This recipe is gluten-free, dairy-free, and vegetarian. It is also rich in protein, fiber, vitamins, and minerals.