• Serves 2
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min


  1. 1 cup quinoa, uncooked (I used tricolor quinoa)
  2. 2 cups water (or vegetable broth for extra flavor)
  3. 1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
  4. 1/3 of an onion, chopped
  5. 1 clove garlic, minced
  6. 1 cup edamame, frozen
  7. 1 zucchini, chopped
  8. 2 cups kale, de-stemmed
  9. salt and pepper, to taste


  1. 1/4 cup tahini
  2. 1/4 cup fresh lemon juice (approx. 1 lemon)
  3. 1 tablespoon agave nectar
  4. sea salt, to taste


  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
  3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
  4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
  5. Enjoy!


  • Leftovers stay well in the refrigerator up to 3 days.
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