Revitalizing Japanese Breakfast Bowl with Edamame Hummus & Quinoa

Allergens

• Soy (in edamame)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup shelled edamame
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/4 cup pickled radish, julienned
• 1 tbsp black sesame seeds
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 12 15 minutes until quinoa is cooked and tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. In a blender or food processor, combine edamame, 1/4 cup water, lemon juice, garlic, and tahini. Blend until smooth, adding more water if necessary to reach the desired consistency. Season with salt and pepper to taste.
3. Divide cooked quinoa among two bowls. Top each bowl with a generous scoop of edamame hummus, avocado slices, cherry tomatoes, cucumber slices, and pickled radish. Sprinkle black sesame seeds over the top. Serve immediately.

Chef’s Insight

• This dish is not only delicious but also packed with protein, fiber, and essential vitamins and minerals to fuel your day.

Notes

• Feel free to swap out or add ingredients based on personal preferences and dietary needs.