2 cups water (or vegetable broth for extra flavor)
1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
1/3 of an onion, chopped
1 clove garlic, minced
1 cup edamame, frozen
1 zucchini, chopped
2 cups kale, de-stemmed
salt and pepper, to taste
TAHINI LEMON DRESSING
1/4 cup tahini
1/4 cup fresh lemon juice (approx. 1 lemon)
1 tablespoon agave nectar
sea salt, to taste
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.
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.
Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
Leftovers stay well in the refrigerator up to 3 days.
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