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Quinoa is often hailed as a superfood, and for good reason. This gluten-free grain is packed with essential nutrients that make it a staple in many health-conscious kitchens. A single cup of cooked quinoa contains approximately 8 grams of protein, making it one of the few plant-based foods that provide a complete protein source, meaning it contains all nine essential amino acids. Additionally, quinoa is high in fiber, which aids in digestion and helps maintain a healthy gut.

Cold Quinoa Edamame Bowl

Discover the Refreshing Cold Quinoa Edamame Bowl, a colorful and nutritious dish perfect for health enthusiasts! Packed with protein, fiber, and essential vitamins, this vibrant bowl features fluffy quinoa, tender edamame, and fresh vegetables like cherry tomatoes, cucumber, and avocado. Easy to prepare and customizable, it's ideal for meal prep or a light lunch. Learn how to whip up this delicious, nutrient-rich bowl that’s as satisfying as it is healthy!
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Ingredients
  

1 cup quinoa

2 cups water

1 cup shelled edamame (fresh or frozen)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Optional toppings: sesame seeds, pumpkin seeds, or sunflower seeds

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water in a fine mesh strainer. In a medium pot, combine the rinsed quinoa and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.

    Cook the Edamame: If using frozen edamame, cook according to package instructions, typically boiling for about 3-5 minutes until tender. Drain and cool under cold water to stop the cooking process. If using fresh, simply blanch in boiling water for 2-3 minutes.

      Prepare the Vegetables: While the quinoa and edamame are cooling, dice the cherry tomatoes, cucumber, bell pepper, and avocado. Finely chop the red onion and cilantro.

        Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, soy sauce, salt, and pepper until well combined.

          Assemble the Bowl: In a large mixing bowl, combine the cooled quinoa, edamame, cherry tomatoes, cucumber, bell pepper, avocado, red onion, and cilantro. Drizzle the dressing over the top and toss gently until all ingredients are well combined.

            Serve and Garnish: Divide the quinoa mixture into serving bowls. Sprinkle with feta cheese, if using, and top with optional sesame seeds, pumpkin seeds, or sunflower seeds for additional crunch.

              Chill if Desired: For a cooler dish, refrigerate the bowls for 30 minutes before serving, allowing the flavors to meld together.

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | 4 servings