Quinoa Power Bowls (vegan & gluten-free)

For a quick and healthy dinner, try these superfood Quinoa Power Bowls. Featuring blueberries, mango, spinach and edamame, they pack a nutritional punch!

📝 Ingredients

• 1 tbsp lemon juice
• 1/2 tsp lemon zest (optional)
• 1 tbsp apple cider vinegar
• 6 tbsp olive oil
• Sea salt & black pepper to taste
• 3/4 cup uncooked quinoa
• 1 packed cup baby spinach
• 2/3 cup fresh blueberries
• 2/3 cup cucumber, cut into 1cm cubes
• 1/2 cup cooked and shelled edamame beans
• 1/2 cup shredded beet
• 2/3 cup mango, cut into 1cm cubes
• 1/2 cup toasted almonds

👨‍🍳 Instructions

1. 1Prepare all ingredients as instructed above.
2. 2To make the vinaigrette, add all ingredients to a mason or jam jar with a lid. Screw the lid on tightly and shake vigorously for 10 seconds. Set aside.
3. 3Add the quinoa to a saucepan and cover in twice its volume of boiling water. Bring the pan to the boil, reduce the heat and simmer for 10 minutes with the lid on.
4. 4Remove the pan from the heat but leave the lid on for a further 10 minutes (this will allow the quinoa to soak up any excess liquid and fluff up). Drain any water that hasn’t been absorbed from the pan.
5. 5Add the quinoa, spinach, cucumber, edamame, beet, mango and blueberries to a large mixing bowl and toss the mixture using salad tongs or servers.
6. 6Divide between two large bowls and scatter with the toasted almonds.
7. 7Drizzle vinaigrette over each bowl and enjoy.