This
delicious, Greek-inspired Mediterranean Edamame Quinoa Bowl is a nourishing
one-dish-in-a-bowl for lunch or dinner, or the appropriate salad accompaniment
for a own family-sized meal. Packed with nutrients and flavors, this may
quickly be your move-to recipe of the week. Bowl food, such as this recipe,
offer a first rate, easy meal answer, They may be organized in advance to offer
healthful eating at the pass. This Mediterranean Edamame Quinoa Bowl gives the
wealthy, warm flavors of tomatoes, edamame, olives, onions, quinoa, cucumbers,
and greens, all drizzled with a flavorful Mediterranean vinaigrette.
Ingredients
Salad Bowl:
- ½ cup cherry tomatoes, halved
- 2 cups loosely packed, fresh greens (i.e., baby kale, arugula, romaine)
- 10 Kalamata olives, pitted, whole
- ½ cup frozen shelled edamame, thawed
- 2 tablespoons pinenuts
- ½ cup cooked quinoa
- 1 small Persian cucumber, with peel, sliced
- ¼ cup sliced red onions
Mediterranean
Vinaigrette:
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 small clove garlic, minced
- ½ teaspoon dried oregano
- Pinch black pepper
- Pinch sea salt (optional)
- Pinch smoked red paprika
Instructions
- Fill one large, individual-sized bowl with greens.
- Arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, Kalamata olives, sliced cucumbers, sliced red onions, and pinenuts.
- To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt (optional), black pepper, red paprika, and oregano.
- Drizzle the dressing over the salad bowl, evenly.
- Makes one large, individual sized serving. Alternatively, assemble all ingredients in a medium salad bowl to serve 4 small servings.
