Ingredients
6cupsquinoa
1mediumhead of broccoli
2cupsfrozen shelled edamame
4cupschopped kale
1avocadopeeled, pitted and sliced
½cupBlue Diamond Almonds
1batchSesame-Soy Vinaigrette
toasted sesame seeds
⅓cupcooking oil
¼cuprice wine vinegar
1tbsphoney
2tspsoy sauce
¼tspsesame oil
pinch of salt and black pepper
Preparation
Bring a large stockpot of water to a boil. Add broccoli florets and cook for 1 to 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 to 2 minutes. 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.
