This healthy Asian-inspired Edamame Bowl with Miso Tahini Dressing is a complete meal. Made with edamame, quinoa, and veggies, it has a balance of flavors.
Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.
Kelp
Place kelp in a pot of water. Boil water to boil, then simmer for 15 minutes, or until tender. Drain water.
Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.
Bowl
Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes.
Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in bowls.
Pour miso tahini dressing on top. Garnish with sesame seeds.
Notes
If you buy your quinoa in bulk, make sure to thoroughly rinse your quinoa. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.Toast your quinoa for a more nutty flavor, if desired, before adding liquid and cooking it.This recipe will last about 5 days in an airtight container in the fridge.