Quinoa Edamame Bowl with Creamy Pesto
Quinoa and edamame over a creamy silken tofu pesto, served with steamed broccolini.
- Prep
- 10 min
- Cook
- 10 min*
- Serves
- 1
Ingredients
Silken Tofu Pesto Sauce
- ½ cup parsley pistachio pesto (leftover)
- 150 grams silken tofu
- Juice of ½ lemon
- Pinch of sea salt
- 1–2 tablespoons water (if needed to loosen the sauce)
Quinoa-Edamame Mix
- ½ cup cooked white quinoa
- ½ cup cooked shelled edamame
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- ¼ small onion (chopped)
- Sea salt to taste
Steamed Broccolini
- 5–6 stems broccolini, steamed until tender
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 575 kcal
- Protein
- 33.9 g
- Carbohydrates
- 53.2 g
- Fat
- 28.7 g
- Fibre
- 13.9 g
Method
- 1
Silken Tofu Pesto Sauce: Blend all ingredients until smooth and creamy.
- 2
Adjust lemon and salt for a bright, fresh taste.
- 3
Quinoa-Edamame Mix: Heat oil in a pan. Sauté garlic and onion until soft.
- 4
Add quinoa and edamame. Stir well and cook until warm.
- 5
Assembly: Spread the tofu-pesto sauce on a plate as a base.
- 6
Spoon the warm quinoa-edamame mix over the sauce.
- 7
Add the steamed broccolini on the side.
- 8
Serve with your favourite crackers for additional crunch – I love some sourdough crunch with this dish.
Quinoa and edamame make a useful plant-protein pairing. Add at least two differently coloured vegetables and use the pesto as a flavourful fat rather than the main component of the bowl.
Notes
Nutrition basis: Includes the full ½ cup pesto sauce and broccolini (modelled as broccoli); excludes optional crackers. Pesto uses the collection recipe, with no added oil. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Quinoa and edamame already cooked.