Edamame & Quinoa Power Bowl

1. 1
   prep · ~15 min

   Rinse and cook the quinoa.

   1.Place quinoa in a fine mesh strainer and rinse under cold water for 30 seconds.

   2.Add rinsed quinoa, 2 cups water, and a pinch of salt to a medium saucepan.

   3.Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (12-15 min).

   4.Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork.

   TIPRinsing quinoa removes saponin, a natural coating that can taste bitter. Don't skip this step.
2. 2
   steam · ~5 min

   Steam the edamame.

   1.Fill a saucepan with 1 inch of water and bring to a simmer.

   2.Place frozen edamame in a steamer basket over the simmering water.

   3.Cover and steam until tender and bright green (4-5 min).

   4.Transfer to a bowl and let cool slightly.
3. 3
   prep · ~5 min

   Prep the vegetables.

   1.Peel and julienne the carrot into thin matchsticks.

   2.Dice the red bell pepper into small bite-sized pieces.

   3.Thinly slice the green onions, keeping white and green parts separate.
4. 4
   mix · ~2 min

   Whisk the lemon-tahini dressing.

   1.In a small bowl, combine tahini, lemon juice, minced garlic, olive oil, 2 tbsp water, pinch of salt, and black pepper.

   2.Whisk until smooth and creamy. If too thick, add another teaspoon of water.

   TIPTahini can seize up when mixed with lemon juice — don't worry, just keep whisking and it will smooth out.
5. 5
   assemble · ~3 min

   Assemble the power bowls.

   1.Divide cooked quinoa equally among four bowls.

   2.Top with steamed edamame, julienned carrot, and diced bell pepper.

   3.Drizzle generously with the lemon-tahini dressing.

   4.Scatter sliced green onions over the top.

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