Quinoa, Lentil and Edamame Bowl

Ingredients

• Quinoa1/2 cup (100 g)
• Lentils1/2 cup (100 g)
• Edamame1/2 cup (80 g)
• Kale1 cup (25 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice2 tablespoon (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and lentils.

2. 2

   Step 2

   Heat water in a pot and add the edamame once boiling.

3. 3

   Step 3

   Boil for about 3-5 minutes until soft. Remove and drain.

4. 4

   Step 4

   Prepare the kale. Remove the stalks.

5. 5

   Step 5

   Cut the kale leaves and put in a bowl with a pinch of salt and half the lemon juice.

6. 6

   Step 6

   Soften the leaves by massaging with your hands for the salad.

7. 7

   Step 7

   Put the lentils, quinoa, edamame and kale in a bowl.

8. 8

   Step 8

   Season with the remaining lemon juice, olive oil, salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Lentil and Edamame Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.