This healthy bowl of goodness makes the perfect lunch.


  • 2 tbsp quinoa

  • 1 zucchin, cut into ribbons

  • 150g firm tofu, cut into 1cm pieces

  • 2 cups baby spinach

  • 1 cup kale shredded

  • 1/4 cup edamame beans thawed and podded

  • Dressing

  • 1 tbsp avocado

  • 1 raw walnuts, chopped

  • 1 clove garlic crushed

  • 1 tbsp fresh basil leaves

  • 4 tbsp lemon juice


  • 1.

    Place quinoa and 1/4 cup of salted water in a small saucepan. Bring to the boil, reduce to a

  • 2.

    Simmer, cover and cook for 15 minutes, remove from heat and stand for 5 minutes.

  • 3.

    Meanwhile, blend dressing ingredients with 1/4 cup water until smooth, adjust seasonings

  • 4.

    And set aside.

  • 5.

    Add edamame, zucchini and tofu to quinoa, cook for 30 seconds. Drain and stir through spinach

  • 6.

    And kale.

  • 7.

    To serve, place quinoa in bowl, top with vegetables and tofu, season with salt and pepper and

  • 8.

    Add dollops of dressing.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 408kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 33g
  • Carbohydrate 32g
  • Sugar 3g
  • Sodium 79mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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