Edamame Quinoa Bowl with Miso Tahini

Ingredients

• 1 pouch (8.8 oz) cooked quinoa (microwave pouch)
• 1 1/2 cups frozen shelled edamame
• 3 tbsp tahini
• 1 tbsp white miso paste
• 1 1/2 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 large carrot, coarsely shredded
• 1 medium avocado, sliced
• 3 stalks scallions, thinly sliced
• 3 oz baby spinach
• 2 tsp fresh ginger, grated
• 1 1/2 tbsp toasted sesame seeds

Instructions

1. Bring a small saucepan of water to a boil, add the frozen edamame, and cook 4 minutes until they are hot through and have turned from dull to vivid green. Drain them and leave them in the colander to steam-dry.
2. Whisk the tahini, miso, rice vinegar, sesame oil, grated ginger, and 4 tablespoons of warm water in a bowl. It will seize into a stiff paste when the liquid first goes in — keep whisking and it loosens into a smooth dressing about as thick as pourable yogurt.
3. Microwave the quinoa pouch for 90 seconds. Tip it into a large bowl and fluff it with a fork, breaking up any compressed clumps while it is still hot.
4. Add the baby spinach to the hot quinoa and fold it through. The residual heat wilts the leaves in about a minute without cooking them to mush, so you get silky spinach rather than raw.
5. Add the drained edamame and shredded carrot, then pour over about two thirds of the dressing and toss until everything is evenly coated and pale beige.
6. Divide between two bowls, fan the avocado slices over the top, and spoon the remaining dressing over the avocado. Finish with the scallions and sesame seeds.

Nutrition (per serving)

Calories

758

Protein

30 g

Fat

41 g

Carbs

68 g