Summer Quinoa Bowls with Lemon Herb Dressing
Packed with protein thanks to quinoa, edamame and beans, Summer Quinoa Bowls with Lemon Herb Dressing make a colorful summertime lunch or dinner that comes together with just 15 minutes of hands-on prep time. Cook the quinoa in advance for an even quicker meal.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
For the Salad:
- 1 ½ cups uncooked quinoa
- 3 handfuls salad greens of choice
- 2 cups cherry tomatoes, halved or quartered
- 1 cup frozen edamame, thawed and shelled
- 15 ounces (1 can) white beans, drained and rinsed
- 1 cup carrot, shredded
- ⅓ cup sunflower seeds, shelled
For the Dressing:
- ½ cup fresh lemon juice (about 2 to 2 ½ lemons)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons shallots, minced
- 2 teaspoons fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook quinoa according to package directions.
- While quinoa cooks, make the dressing. In a jar with a lid, combine the lemon juice, oil, honey, mustard, shallots, thyme, rosemary, salt and pepper. Secure the lid on the jar and shake to combine.
- Divide the cooked quinoa between 4 serving bowls and top each bowl with an equal amount of greens, tomatoes, edamame, beans, carrots and sunflower seeds.
- Drizzle bowls with desired amount of dressing and serve immediately.
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