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Quinoa Green's Bowl

Need a quick lunch idea that is healthy and satisfying? Try the Quinoa Green's Bowl! The quinoa, edamame, and avocado provide plant-based protein to your diet, while the roasted asparagus and lettuce provide some yummy flavor & interesting texture, enjoy!

Quinoa Green's Bowl Recipe:

Yield: 2 Bowls

Cook Time: 30 Min


- 1 Avocado, Sliced

- 1 tsp Sea Salt

- 1/2 Cup Quinoa, Rinsed

- 1 Cup Vegetable Stock or Broth

- 1 Cup Edamame

- 1 ½ Cups Romaine, Chopped

- ¼ Lb Asparagus, Roasted (About 8 Asparagus Stalks)

- 1/8 Cup Nutritional Yeast

- 1 Pinch Red Chili Flakes

- 2 tsp Olive Oil

- 1 tsp Salt

- 1 tsp Pepper

- ¼ Cup Cilantro, Chopped

- *Black Sesame Seeds for Garnish (Optional)


1. Preheat oven to 400F. Rinse quinoa and place in a medium sized pot with vegetable stock or broth, add salt.

2. Cover with lid and cook for 18-20 minutes or until all the stock has boiled away.

3. While quinoa is cooking, prepare asparagus. Rinse and cut 2-3 inches off the ends of the stalks. Toss asparagus with salt, pepper, nutritional yeast, chili flakes and olive oil in a medium bowl. Spread out on a sheet tray and roast asparagus in the oven for about 15 minutes.

4. If your edamame is frozen, bring a small pot of water to a boil and cook for 7-8 minutes or until softened.

5. Slice avocado, chop cilantro and romaine, set aside.

6. To build the bowls, start with romaine. Then add the quinoa in the middle, add the asparagus, edamame, and avocado on the sides. Top with cilantro and black sesame seeds if desired, enjoy!


- You can easily meal prep this recipe for a few days of lunches during the work week. These bowls keep well for up to three days.

Click Link Below For Recipe:

Quinoa Greens Bowl Recipe-PDF
Download PDF • 128KB

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