This is one of the most hearty bowls I’ve made recently and it is amazingly filling and delicious! Quinoa is the star of this bowl and for good reason. It contains all of the essential amino acids our body needs (just like meat!) making it a complete protein. It’s amazing for vegetarians or those who want to incorporate some meatless meals (which I highly suggest due to the amazing power of plants!)

Edamame is another stunner in this bowl and it also is a complete protein.  Double win. Can you guess where this bowl gets its beautiful golden hue from? Trusty TURMERIC is the culprit and comes with some amazing anti-inflammatory and antioxidant benefits. This dish is great for a quick lunch or dinner– takes only about 20-25 minutes and provides 100% goodness to keep you going all afternoon or night!

Golden Quinoa + Edamame Bowl

Serves 3

Ingredients:

-1 cup of dry quinoa, rinsed
-2 cups of unsalted vegetable stock
-juice of 1 lemon
-1 tsp. tamari (gluten free soy sauce)
-about 4-5 baby portabello mushrooms
-3 cups of fresh spinach, preferably organic
-1/2 cup of chickpeas, drained and rinsed (or more to your liking)
-1/2 cup of edamame beans (non-GMO)
-3 cloves of garlic, minced
-1-2 tbsp. of avocado oil or extra virgin olive oil
-3/4 tsp. ground turmeric
-3/4 tsp. of garlic powder
-1/2 tsp. paprika
-salt and pepper to taste

Method:

Add the quinoa and vegetable stock to a saucepan, along with the lemon juice and 1 tsp. tamari. Bring to a boil, then cover and simmer. After about 10 minutes, add the edamame beans. Cook until all vegetable stock is absorbed, stirring occasionally throughout.  Meanwhile, while the quinoa is cooking, add the oil to a pan and add the garlic and spices. Diced the mushrooms and add to the pan, cooking for about 8 minutes, until soft. Add in the spinach and let wilt, for another 3 minutes, then add in the chickpeas. When quinoa is finished, add vegetable/chickpea mixture to quinoa and serve!