Edamame quinoa bowl

Ingredients

• 200 gShelled edamame, cooked
• 160 gCooked quinoa
• 100 gCucumber — diced
• 80 gRed bell pepper — diced
• 50 gFeta — crumbled
• 20 gLemon juice
• 10 gOlive oil
• 6 gFresh parsley

Steps

1. 1

   Cool the base

   Use cooked quinoa and edamame that have been promptly chilled. If cooking them now, follow their package instructions and allow extra time to cool safely.

2. 2

   Chop and dress

   Dice the cucumber and pepper. Whisk the lemon juice and oil in a mixing bowl, then add the quinoa, edamame, vegetables and chopped parsley.

3. 3

   Add feta

   Fold in the crumbled feta without mashing it. Divide evenly between two lunch containers and refrigerate until needed.

Notes

• Refrigerate in a covered container at 40°F / 4°C or below. Use within 3 days.
• Use feta made with vegetarian rennet if needed. For a dairy-free version, omit feta or use a suitable alternative; nutrition will differ.