(54 votes, average: 4.35 out of 5)
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This nourishing plant-based (vegan), gluten-free delicious, Greek-inspired Mediterranean Edamame Quinoa Bowl is a one-dish-in-a-bowl for lunch or dinner, or the perfect salad accompaniment.
Ingredients
Scale
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 cucumber (i.e., Persian), with peel, sliced
- ¼ cup sliced red onions
- 2 tablespoons pine nuts
Mediterranean Vinaigrette:
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- Pinch garlic powder (use this instead of clove garlic)
- Pinch sea salt (optional)
- Pinch black pepper
- Pinch smoked red paprika
- ½ teaspoon dried oregano
Instructions
- Fill one large, individual-sized bowl (about 3 cups capacity) with greens.
- Arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, Kalamata olives, sliced cucumbers, sliced red onions, and pinenuts.
- To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt (optional), black pepper, red paprika, and oregano in a small dish.
- Drizzle the dressing over the bowl, evenly.
- Makes one large, individual sized serving. Alternatively, assemble all ingredients in a medium salad bowl to serve 4 small servings.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 8 g
- Sodium: 303 mg
- Fat: 34 g
- Saturated Fat: 3 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 16 g
