Updated: Aug 6, 2019
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Ingredients (2 serves) :
For the Bowl
1.5 cups cooked quinoa
3/4 cups shelled, organic edamames
1 cup wild baby arugula or spinach
1 block baked organic tofu (firm or extra-firm), cut into cubes
1 ripe avocado, halved and thinly sliced
3 tbsp sauerkraut
For the Lemon Tamari Dressing
2 Tbsp tamari sauce
1 Tbsp toasted sesame oil
Juice of 1 lemon
1/2 Tbsp dried oregano
1/2 tsp finely grated lemon zest (optional)
In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined.
Add the quinoa to the bowl and toss to coat. Add the shelled edamame and arugula and toss gently to combine.
To serve, divide the quinoa salad among two bowls and top with tofu, avocado slices and sauerkraut.
** For males or physically active females, add an additional 1/2-1 cup quinoa.