This recipe takes less than twenty minutes and is packed with nutrients: quinoa is one of the best plant-based options for protein, and it's naturally gluten-free. Enter kale— this dark, leafy veg is a boss when it comes to vitamins, minerals and fiber (yes, the hype is real!). Zucchini is low-calorie and high in vitamins, and edamame adds even more plant protein.
The tahini dressing can be whipped up in under two minutes and is a perfect balance of sweet and savory with only three ingredients. You can make more and keep it in your fridge to use later as a salad dressing. (Trust me, when you try it, you'll want to make more.)
What you'll need for the dressing:
- 1/4 cup tahini
- juice from one lemon
- 1 tbsp. maple syrup
- sea salt, to taste
What you'll need for the bowl:
- 1 cup quinoa, cooked
- 2 cups vegetable broth
- 1 tbsp. coconut oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 cup edamame (fresh or frozen)
- 1 zucchini, chopped
- 2 cups kale, chopped
- black pepper, to taste
- sea salt, to taste
What to do:
Whisk your dressing ingredients together and set aside.
Cook your quinoa in a medium-sized pot, about fifteen minutes or until all the water is absorbed. (Use two cups water per one cup quinoa.)
While that's cooking, in a separate pan, heat up your coconut oil, and saute your garlic and onion for five minutes, or until both start to become translucent. Add the zucchini and edamame, and cook for an additional three to five minutes, or until the zucchini begins to soften.
Add the kale last and cook for an additional two minutes.
Put some cooked quinoa in a bowl and top with your veggie mix. Drizzle two tablespoons of your tahini dressing. Munch.
This recipe makes 2-3 servings (depending on how hungry you are!) and keeps well in the fridge. Enjoy!
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