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Rachel White

Edamame Quinoa Bowl Recipe

A colorful vegetarian grain bowl featuring fluffy quinoa, shelled edamame, crunchy vegetables, and a light sesame soy dressing for a protein rich meal.

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup shelled edamame cooked
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • ½ cup sliced red bell pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame seeds

Method
 

  1. Rinse 1 cup quinoa thoroughly using fine mesh strainer.
  2. Add quinoa and 2 cups water to medium saucepan.
  3. Bring to boil, reduce heat, cover, and simmer 15 minutes.
  4. Remove from heat and fluff grains gently with fork.
  5. Allow quinoa to cool slightly before assembling bowl.
  6. In large mixing bowl, combine cooked quinoa and shelled edamame.
  7. Add shredded carrots, diced cucumber, and sliced bell pepper.
  8. In small bowl, whisk soy sauce, sesame oil, rice vinegar, and maple syrup.
  9. Pour dressing evenly over quinoa mixture.
  10. Toss thoroughly until ingredients coat well.
  11. Sprinkle chopped green onions and sesame seeds on top before serving.

Notes

Nutritional Values (Per Serving)

Calories: 400
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 8g
Protein: 18g
Iron: 20%
Folate: 30%
Magnesium: 22%
Vitamin C: 25%
Calcium: 10%

Additional Notes and Tips

  • Add sliced avocado for creamier texture.
  • Include chili flakes for gentle heat.
  • Chill 20 minutes for deeper flavor.
  • Use tamari for gluten free option.
  • Store refrigerated up to three days in airtight container.