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Cooking 101
A delicious plant-based quinoa bowl! We are big believers in eating the rainbow, and this bowl is just that. Packed with veggies, avocado, micro greens, and our Edamame Green Goddess sauce, enjoy an easy lunch or dinner.
Chef Tip: Quinoa is a great grain to meal prep! Make a big pot to have on hand all week long.
Olive oil
2 yellow squash or green zucchini, cut into thin slices
2 cups quinoa, cooked as per package instructions
1 cucumber, diced into small cubes
1 cup guacamole
3-4 sprigs of basil
1 lime, cut into wedges
½ cup dried edamame beans
Microgreens
Heat a glug of oil in a skillet over medium-high heat and add the zucchini and squash slices to the pan in a single layer and cook on each side for about 2 minutes until the vegetables are caramelized. Remove and set it aside on a plate
Meanwhile, in a large bowl, toss the cooked quinoa with half a pouch of the Edamame Green Goddess and keep it aside
To assemble the bowls, spoon the Edamame Green Goddess quinoa into a bowl and top it with the cooked vegetables, cucumber ribbons, guacamole, basil, and lime wedges
Garnish with the edamame beans and microgreens and serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
This recipe is also great with our Golden Turmeric Tahini Sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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