Green Goodness Bowl

Serves 4



  • 2 cup quinoa, uncooked
  • 4 cups vegetable broth
  • 2 tbs. coconut oil
  • 1/2 of an onion, minced
  • 2 clove garlic, minced
  • 2 cup edamame, frozen
  • 2 zucchini, chopped
  • 4 cups kale, de-stemmed
  • sea salt and pepper to taste

Tahini Lemon Dressing

  • 1/2 cup tahini
  • 1 cup cup fresh lemon juice (approximately 1 lemon)
  • sea salt to taste

In a medium sized pot, add quinoa and vegetable broth and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until broth is absorbed. In separate pan, heat the oil and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 3-5 minutes until softened. Season with sea salt and pepper to taste. Turn off heat. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth. Scoop quinoa into a bowl, add the vegetable mixture and drizzle on the dressing.

Recipe Adapted from


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