Green protein bowl with edamame and quinoa

Green protein bowl with edamame and quinoa: a quick, satisfying bowl with spinach, tahini and lemon – plant-based, with plant protein and good for every day.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 651 kcal per serving
• Protein: 35 g
• Fat: 22 g
• Carbs: 83 g

Ingredients

• 100 g quinoa
• 150 g edamame
• 50 g spinach
• 1 tbsp tahini
• 1 tsp lemon juice

Method

You’ll need: saucepan · sieve

1. Rinse the quinoa under hot water and cook it in water until tender and fluffy. Pour off any remaining liquid.
2. Blanch the edamame briefly in salted water or cook them with the quinoa until hot and tender.
3. Wash the spinach and shake it dry. Stir the tahini, lemon juice, water and a little salt into a creamy dressing.
4. Add the hot quinoa to the spinach and toss briefly. The warmth wilts the spinach slightly.
5. Spread the edamame over the top and add the tahini dressing.
6. Serve the bowl straight away while the quinoa and edamame are still warm.

Good to know

I like a bowl like this on days when things should be uncomplicated but still taste like proper food. Warm, fresh and pleasantly creamy.

Swaps

Quinoa → millet (mild and naturally gluten-free). Edamame → chickpeas (contain fibre). Spinach → kale (more texture and a stronger flavour). Tahini → almond butter (also provides unsaturated fats).

Allergens

Contains soya and sesame; almond butter as a swap contains tree nuts. Usually well suited to children if the edamame are soft, and uncritical during pregnancy with fresh, well-cooked ingredients.

Dairy-free recipes