Edamame Quinoa Crunch Bowls

Nutty quinoa, tender edamame, and crisp cabbage, carrots, and cucumber come together with a bright sesame dressing for a satisfying vegetarian grain bowl.

Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups edamame
• 3 cups green cabbage
• 2 medium carrots
• 1 medium cucumber
• 0.75 cup sesame dressing
• 2 tablespoons sesame seeds
• 2 scallions

Cooking instructions

1. Rinse the quinoa in a fine-mesh strainer. Combine it with the water in a saucepan and bring to a boil over medium-high heat. (about 5 min)
2. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 20 min)
3. Meanwhile, cook the edamame according to the package directions until hot and tender. Drain well. Thinly shred the cabbage, slice the carrots into matchsticks, and halve and slice the cucumber. (about 10 min)
4. Divide the quinoa among four bowls. Layer the edamame, cabbage, carrots, and cucumber over the quinoa. (about 5 min)
5. Drizzle each bowl with sesame dressing and sprinkle with sesame seeds and sliced scallions. Toss just before eating. (about 2 min)