Edamame & Quinoa Power Bowl

A cold bowl built for making ahead: quinoa, edamame and crunchy vegetables in a ginger sesame dressing that only improves after a night in the fridge. No reheating, no cooking smells, nothing to go soggy.

Ingredients

• 2 cups cooked quinoa (cooled)
• 2 cups shelled edamame
• 1 cup shredded red cabbage
• 1 carrot (julienned)
• 1 cucumber (diced)
• 1 red bell pepper (diced)
• 2 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon honey
• 2 sliced scallions
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped cilantro

Method

1. 1Whisk the rice vinegar, soy sauce, sesame oil, ginger and honey together in the base of a large bowl.
2. 2Add the cooled quinoa and turn it through the dressing first, so it absorbs most of it.
3. 3Fold in the edamame, cabbage, carrot, cucumber and bell pepper.
4. 4Chill for at least 20 minutes, or overnight if making ahead.
5. 5Divide between bowls and finish with scallions, sesame seeds and cilantro.

Tips for GLP-1 appetites

• Dress the quinoa before adding the vegetables. It soaks up flavour in a way the raw vegetables will not.
• Keeps for four days in the fridge and genuinely tastes better on day two.
• A cold bowl is often the easiest thing to face when cooking smells are putting you off food.