Green Quinoa Bowl Recipe

This is one book you CAN judge by its cover.

This pretty and appealing salad is as delicious as it looks. And even better? It’s healthy AND filling.

Nutrient-packed quinoa is tossed into a hearty salad of kale, zucchini and edamame. The veggies are sautéed in a bit of olive oil, onion and garlic for lots of flavor – and zero guilt.

And if that’s not good enough, this dressing is going to make your day. Creamy tahini is lightened with fresh lemon juice and sweetened with just a bit of maple syrup, for the perfect complement to this lovely salad.

Even better, the salad and dressing keep beautifully for several days – make this over the weekend and keep the dressing separate till serving. Lunchtime is done!

Salad:
1 cup uncooked quinoa
1 tablespoon olive oil
½ onion, chopped
1 clove garlic, minced
1 cup frozen edamame
1 zucchini, chopped
2 cups chopped kale

Vinaigrette:
¼ cup tahini
¼ cup lemon juice
1-3 tablespoons maple syrup
pinch of sea salt

Prepare the salad:
Place quinoa in a fine mesh strainer and rinse thoroughly. This removes quinoa’s natural coating – called “saponin” – which can make it taste bitter or soapy (do this even if the package says “pre-rinsed”). Place in a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.

Heat a large pan over medium heat; heat olive oil till hot but not smoking. Saute the garlic and onion for 2 minutes. Add the edamame and zucchini and saute for 5 minutes. Add the kale and cook for 30 seconds. Remove pan from heat and season to taste with salt and pepper.

Prepare the vinaigrette:
Combine all ingredients in a bowl. Whisk to blend. Adjust seasonings.

Assemble the salad:
Place quinoa in a large bowl. Top with the vegetables and drizzle with dressing (or pass separately).