This post is sponsored by Blue Diamond Almonds.
Ever since returning from our road trip to the Eaux Claires music festival last weekend, I’ve been on a mission to eat As Many Vegetables As Possible. Because, oh my goodness…
Bon Iver? Sufjan Stevens? The National? The Staves? Elliot Moss? The Lone Bellow? Charles Bradley? Sturgill Simpson? Sylvan Esso? The Tallest Man On Earth? And — my new fav — Polica?
Yes, please.
Two days spent outside in 90-degree heat without shade? With more beer tents than I could count, yet mile-long lines for an extra-healthy selection of cheese fritters and funnel cakes and snow cones? Followed by a midnight run to the university cafeteria where we encountered a very nutritious “mac and cheese” pizza?
Mmmm, let’s just say that vegetables and music festivals apparently don’t go together in Wisconsin.
So, as soon as I returned home, I made a mega run to Trader Joes and made it my mission to load up the cart with all things green. One of the resulting recipes was this easy quinoa bowl that was packed with tons of delicious superfoods, and topped with an easy Asian vinaigrette, and ready to go in less than 30 minutes.
I call it — super-good.
As you can see, this bowl is literally overflowing with many of my favorite seasonal superfoods — steamed broccoli, sliced avocado, chopped kale, edamame, and quinoa galore. And since I decided to top it with an easy sesame vinaigrette, I thought it only appropriate to throw in one of my favorite obsessions snacks as of late…
Oh my goodness, I cannot get enough of these guys lately. I brought them along on said road trip to Wisconsin, and let’s just say that they were one of the only things keeping me awake on the final stretch of our 8-hour drive home after a very long weekend. So. Freaking. Good. And also, guaranteed to wake you up a little. ;)
So I added some into the quinoa bowls for some protein and a little extra “kick”…
…then drizzled a simple vinaigrette over the bowls…
…and a beautiful, delicious, and oh-so-green dinner was served.
I absolutely loved this meal. So fresh, so full of flavor, and — as my friend, Kathryne, likes to say — definitely a “feel-good” kind of meal.
Oh veggies, I missed you. :)
Easy Superfood Quinoa Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Easy Superfood Quinoa Bowl is loaded up with fresh green superfoods, topped with a simple sesame vinaigrette, and sprinkled with Sriracha almonds.
Ingredients
Easy Superfood Quinoa Bowl Ingredients:
- 6 cups cooked quinoa*
- 1 medium head of broccoli, florets removed and chopped into bite-sized pieces
- 2 cups frozen shelled edamame
- 4 cups chopped kale
- 1 avocado, peeled, pitted and sliced
- 1/2 cup Blue Diamond Almonds (I used Blue Diamond Sriracha Almonds)
- 1 batch Sesame-Soy Vinaigrette (see below)
- toasted sesame seeds or chia seeds, for garnish
Sesame-Soy Vinaigrette Ingredients:
- 1/3 cup neutral-flavored cooking oil (i.e. vegetable oil, grapeseed oil, etc.)
- 1/4 cup rice wine vinegar
- 1 tablespoon honey (or agave, to make this vegan)
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
Instructions
- Bring a large stockpot of water to a boil (while the quinoa is cooking in a separate pan). Add broccoli florets and cook for 1-2 minutes until tender and vibrant green. Remove with a slotted spoon, and transfer to a separate plate and set aside. Add shelled edamame to the boiling water and cook for 5 minutes. Remove with a slotted spoon and transfer to the plate with the broccoli.
- Meanwhile, add the kale to a large mixing bowl along with 2 tablespoons of the vinaigrette. Use your hands to massage the vinaigrette into the kale for 1-2 minutes, or until the kale is soft and turns a darker green. Set aside.
- Once your quinoa is cooked, portion it out equally among 4 serving bowls. Top each with equal portions of the broccoli and edamame, kale, sliced avocado, and almonds. Then drizzle each equally with the vinaigrette, and sprinkle with sesame seeds or chia seeds for garnish. Serve warm.
- *I recommend cooking quinoa in chicken or vegetable stock for extra flavor. See my tutorial here for how to cook quinoa.
This post is sponsored by Blue Diamond Almonds. I am partnering with Blue Diamond Almonds to bring you some delicious new recipes this year, and all opinions are my own as always. Thanks for supporting the brands who help make this site possible!
Love this recipe! Making it tonight for dinnernandni already know I’m going to love it. I generally make vegetarian recipes 2-3 times a week for my family of 5 so we already had all these ingredients in hand. I’m in love with Asian dressings, and so excited to add it to the salad. Thanks for sharing!!
Thanks for sharing with us Steph — we hope you enjoy! :D
This looks amazing! Any idea of the calorie count–even a rough estimate? Just so I can determine how much I can eat at once. :-)
Thanks Amanda, we hope you’ll like it! We’re really not sure, but we can’t imagine this has that many calories though, as it’s super healthy and full of healthy fats. We hope that helps!
If you were to pack this for lunch the next day, how would you suggest doing so? I would love to make this ahead and pack for the week.
Hi, I am confused as to where the kale goes. Does it go under the quinoa or over with the other green veggies?
Thanks,
Jeanne
Oops, typo – thanks for catching that! The kale goes with the other green veggies. Enjoy! :)
Look great – I am actually making this for dinner tonight! Sadly, though, the grocery store I went to had every variety of Blue Diamond almonds EXCEPT the siracha, so that was a bummer. :-( I’m sure it’ll be good anyway!
Aww, what a bummer! Well we hope you enjoyed the recipe anyway!
Just have a question, how do you eat this for later? Sorry for the silly question, just wondering do you warm it up or leave it cold?
Not a silly question at all! We’d suggest heating it up (except for the avocado) – when you make it the first time, just use the amount of avocado you’d like for that serving, then add fresh when you are wanting to eat the leftovers. We hope that answered your question!
I made this last night and it was amazingly delicious!! My husband loved it too! Thank you for sharing pinned for future meals!!
Thanks Beth, we’re so glad it was a hit with you and hour husband — thanks for giving the recipe a try! :)
YUM! I can’t wait to try this! I love all things green, and I know what you mean about craving veggies after a few days (or weeks!) of junk food.
Reminds me of one of my favorite quinoa/veggie combos: https://passthelemons.wordpress.com/2015/04/29/roasted-vegetable-quinoa-bowl/
sounds like EXACTLY what i need after a few weeks of… pizza and bagels and all the NYC carbs… will the novelty of the amazing food in the city ever wear off? i hope so… for my waistlines sake….
Oh man, NYC truly does have the best carbs, and I’ve been there a zillion times, and the novelty hasn’t worn off for me either. ;) We hope you enjoy the quinoa bowl!
So beautiful & green – I need this salad bowl in my life asap! Those almonds look pretty tasty too :)
Thank you, we hope you love it! :)