This delicious, Greek-inspired salad is a nourishing one-dish-in-a-bowl for lunch or dinner, or the perfect salad accompaniment for a family-sized meal. Packed with nutrients and flavors, this will soon be your go-to recipe of the week.

Yields 1 large entrée-sized bowl, or 4 small servings

Mediterranean Edamame Quinoa Bowl (Vegan, Gluten-Free)
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Ingredients

    Salad Bowl:
  • 2 cups loosely packed, fresh greens (i.e., baby kale, arugula, romaine)
  • ½ cup frozen shelled edamame, thawed
  • ½ cup cherry tomatoes, halved
  • ½ cup cooked quinoa
  • 10 Kalamata olives, pitted, whole
  • 1 small Persian cucumber, with peel, sliced
  • ¼ cup sliced red onions
  • 2 tablespoons pinenuts
  • Mediterranean Vinaigrette:
  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • Pinch sea salt (optional)
  • Pinch black pepper
  • Pinch smoked red paprika
  • ½ teaspoon dried oregano

Instructions

  1. Fill a large, individual-sized bowl with greens.
  2. Arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, Kalamata olives, sliced cucumbers, sliced red onions, and pinenuts.
  3. To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt (optional), black pepper, red paprika, and oregano.
  4. Drizzle the dressing over the salad bowl, evenly.

Notes

Nutrition Information per ¼ Serving: 183 calories: 183, 11 g total fat, 1 g saturated fat, 0 mg cholesterol: 0 mg, 206 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g sugar, 6 g protein

7.6.5
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https://sharonpalmer.com/mediterranean-edamame-quinoa-bowl-vegan-gluten-free/

Sharon Palmer, RDN, The Plant-Powered Dietitian

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