Rinse the quinoa thoroughly in a fine sieve. Then cook it in the vegetable stock over a low heat until the liquid has been absorbed.
Boil the edamame briefly in salted water and drain well. Wash the spinach and spin it dry.
Halve the cucumber, scoop out the seeds and cut into half-moons. Cut the avocado into strips or cubes.
Stir the tahini, lemon juice, maple syrup, salt and a little hot water into a smooth dressing. Add a little pepper too, if you like.
Divide the lukewarm quinoa between bowls. Arrange the edamame, cucumber, spinach and avocado on top.
To serve, pour the tahini dressing over the bowl and serve straight away.
Good to know
This is what a light, satisfying lunch tastes like, without much effort. Fresh, creamy and with enough substance to make a proper meal.
Swaps
Quinoa → millet (similar mineral content, naturally gluten-free); edamame → chickpeas (more fibre, also plant protein); tahini → almond butter (also provides unsaturated fats and minerals); maple syrup → date purée (no refined sugar, a little more fibre)
Allergens
The bowl contains soya and sesame, so it's not suitable for those allergies. Generally suits children well – for small children, mash the edamame a little depending on age – and during pregnancy, washed spinach, well-chilled ingredients and fully cooked edamame make sense.
