Go Back
In a world where health-conscious eating and vibrant flavors are becoming increasingly integrated into our daily lives, bliss bowls have emerged as a popular culinary phenomenon. These beautifully arranged meals are not just a feast for the eyes but also offer a wealth of nutritional benefits, making them perfect for anyone seeking a healthy yet delicious dining experience. The Chilled Rainbow Quinoa & Edamame Bliss Bowl stands out as a vibrant and refreshing option that caters to various dietary preferences, including vegan and gluten-free diets.

Cold Quinoa Edamame Bowl

Discover the vibrant and nutritious Chilled Rainbow Quinoa & Edamame Bliss Bowl, a perfect meal that caters to vegan and gluten-free diets. Bursting with colorful vegetables, protein-rich quinoa, and crunchy edamame, this bliss bowl is a feast for the eyes and palate. Packed with vitamins, minerals, and healthy fats, it's an ideal choice for meal prep, light lunches, or summer gatherings. Elevate your dining experience with this deliciously balanced dish that’s as satisfying as it is healthy!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 cups water or vegetable broth

1 cup shelled edamame (fresh or frozen)

1 red bell pepper, diced

1 cucumber, diced

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon honey or maple syrup

Salt and pepper, to taste

Sesame seeds, for garnish (optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, add the rinsed quinoa and pour in the water (or vegetable broth). Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. After cooking, remove the saucepan from heat and allow the quinoa to cool.

    Prepare the Edamame: If using frozen edamame, cook according to the package instructions until tender, typically taking about 3-5 minutes in boiling water. Once cooked, drain the edamame and rinse it under cold water to halt the cooking process.

      Mix the Dressing: In a small mixing bowl, whisk together the olive oil, lime juice, soy sauce, honey (or maple syrup), and a pinch of salt and pepper. Taste and adjust the seasoning to suit your preferences.

        Combine the Ingredients: In a large mixing bowl, combine the cooled quinoa, edamame, diced bell pepper, cucumber, halved cherry tomatoes, finely chopped red onion, and cilantro. Drizzle the prepared dressing over the salad and toss gently to mix everything evenly.

          Serve the Bowl: Portion the quinoa and edamame mixture into four serving bowls. Top each bowl with slices of avocado, a sprinkle of crumbled feta cheese (if desired), and a light dusting of sesame seeds for an added crunch.

            Garnish & Enjoy: For an extra burst of flavor, feel free to add additional seasoning or a squeeze of fresh lime juice before serving. If you have time, place the bowls in the refrigerator for 15 minutes to chill, enhancing the refreshing qualities of the dish.

              Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4