Lunch
Plant-based
Meal prep
High protein
Green goddess quinoa bowl
Fluffy quinoa, edamame and crunchy greens under a creamy herb dressing. A desk lunch that actually keeps you full until dinner.
Prep
10 min
Cook
15 min
Serves
2
Per serving
520 kcal · 13 g fiber
Ingredients
Serves
2
¾ cup (130 g) quinoa, rinsed
1 cup (150 g) frozen shelled edamame
1 small cucumber, sliced into ribbons
1 ripe avocado, sliced
2 handfuls baby spinach
2 tbsp pumpkin seeds, toasted
For the dressing: 1 cup fresh herbs (basil, parsley, chives)
3 tbsp plain Greek yogurt
1 tbsp tahini
Juice of 1 lemon
1 small garlic clove
Salt and a splash of water
To serve: an extra squeeze of lemon and a pinch of chili flakes.
Method
Cook the quinoa in 1½ cups of salted water for 12 to 15 minutes, until the water is absorbed. Rest for 5 minutes, then fluff with a fork.
Cook the edamame in boiling water for 3 minutes, drain and rinse under cold water.
Blend all the dressing ingredients until smooth, adding water a spoonful at a time until it pours easily.
Divide the spinach and quinoa between two bowls. Top with edamame, cucumber ribbons and avocado.
Spoon over the dressing and finish with the toasted pumpkin seeds.
Tips & swaps
Low-FODMAP: use a quarter of an avocado per bowl and swap the garlic for garlic-infused oil.
Make ahead: store the quinoa, toppings and dressing separately for up to 3 days.
Swap it: brown rice, farro or cooked lentils all work instead of quinoa.
Why it’s good for your gut
Quinoa and edamame bring plant protein and fiber together, so this bowl digests slowly and keeps blood sugar steady. The herbs and yogurt add flavor without heavy sauces.
Per serving
Calories
520
Protein
24 g
Fiber
13 g
Carbohydrates
48 g
Fat
26 g
