Green Goddess Glow Bowl #dinner #recipevegan

20 minutes is everything necessary. We need all the fast, sound and green formulas we can get right?! With quinoa, kale, zucchini, edamame and a sans oil rich tahini lemon dressing, your body will love this healthy green goodness. You will feel sustained, stimulated, light and shining – the manner in which each formula should make you feel.

The delightfully smooth + straightforward dressing is made with tahini, crisp lemon juice in addition to a little maple syrup which supplement the majority of the flavors superbly and include that pleasant appetizing component. You can purchase my most loved natural tahini here. This formula makes the ideal sum for 2 servings.

Making brilliant and delightful formulas is a route for me to express my affection for workmanship and shading. I've been a craftsman since I was small; painting conceptual, brilliant, elevating and dynamic pieces. The dividers in my home and my folks house are loaded up with my artistic creations! While I'm not painting as of now in my life, I intend to draw out my paint brushes again when all is good and well since I miss it to such an extent.
Green Goddess Glow Bowl #dinner #recipevegan
Also try our recipe Garlic Butter Lobster Tails #recipe #dinner


  • 1 cup quinoa, uncooked (I used tricolor quinoa)
  • 2 cups water (or vegetable broth for extra flavor)
  • 1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
  • 1/3 of an onion, chopped
  • 1 clove garlic, minced
  • 1 cup edamame, frozen
  • 1 zucchini, chopped
  • 2 cups kale, de-stemmed
  • salt and pepper, to taste
  • tahini lemon dressing
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (approx. 1 lemon)
  • 1 tablespoon maple syrup (or agave nectar)
  • sea salt, to taste


  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
  3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
  4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
  5. Enjoy!

Read more our recipe LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS #dinner #recipe

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