The Poke quinoa and avocado bowl with edamame combines the soft texture of quinoa with creamy avocado and the slightly sweet and crunchy character of edamame. Dressed with a sauce made from soy sauce, sesame oil, and lime, it is a fresh and balanced dish, rich in plant proteins and fiber: perfect for a quick lunch, to take to the office, or for a light dinner.
Bright colors, contrasting textures, and simple ingredients make it a versatile recipe: customizable with seaweed, toasted seeds, or marinated tofu for those who want an even tastier version.
Ingredients
- 160 g quinoa (rinse under cold water to remove bitterness)
- 320 ml water (to cook quinoa, ratio 1:2)
- 1 piece avocado (ripe but firm, sliced)
- 160 g edamame (shelled, frozen or fresh, blanched 3–4 minutes)
- 100 g cucumber (cut into thin rounds or julienne)
- 1 piece carrot (grated or ribboned for crunchiness)
- 60 g mixed salad greens or baby spinach (green base for the bowl)
- 2 tablespoons soy sauce (preferably low sodium)
- 1 spoon sesame oil (toasted for intense flavor)
- 1 spoon lime juice (or fresh lemon juice)
- 1 spoon sesame seeds (lightly toasted for aroma)
- 1 teaspoon brown sugar or maple syrup (to balance acidity (optional))
- to taste salt and pepper (adjust to taste)
Preparation
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1
Cook the quinoa: bring the water to a boil, add the rinsed quinoa, reduce the heat and cook covered for 12–15 minutes until it absorbs the water. Let it rest for 5 minutes and fluff with a fork.
Durata indicativa: 20 min
Tip: For more fragrant quinoa, toast it for 2 minutes in a pan with a drizzle of oil before adding water.
-
2
Blanch the edamame if frozen for 3–4 minutes in salted boiling water, drain and cool under cold water to maintain the bright green color.
Durata indicativa: 6 min
Tip: If using edamame in the pod, remove the beans before assembling the bowl.
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3
Prepare the sauce: mix soy sauce, sesame oil, lime juice, and brown sugar until emulsified. Taste and adjust with more lime or soy sauce according to taste.
Durata indicativa: 3 min
Tip: For a spicy note, add half a teaspoon of chili paste or sriracha sauce.
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4
Cut the avocado and vegetables: slice the avocado, cut the cucumber, and prepare the grated carrot; keep everything ready for assembly.
Durata indicativa: 5 min
Tip: Spray some lime on the avocado to prevent oxidation if not serving immediately.
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5
Assemble the bowls: spread the quinoa as a base, add mixed greens, edamame, cucumber, carrot, and fanned avocado. Drizzle the sauce and finish with sesame seeds.
Durata indicativa: 4 min
Tip: Arrange the ingredients in separate portions for the typical aesthetic effect of poke bowls.
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6
Serve immediately or store: if preparing in advance, store the sauce separately and add it at serving time to maintain crispness and flavor.
Durata indicativa: 2 min
Tip: The bowl keeps well in the fridge for 24 hours with the sauce separate.
Notes and Tips
For more fragrant quinoa, toast it for 2 minutes in a pan with a drizzle of oil before adding water.
If using edamame in the pod, remove the beans before assembling the bowl.
For a spicy note, add half a teaspoon of chili paste or sriracha sauce.
Spray some lime on the avocado to prevent oxidation if not serving immediately.
Arrange the ingredients in separate portions for the typical aesthetic effect of poke bowls.
The bowl keeps well in the fridge for 24 hours with the sauce separate.
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