Turmeric Quinoa & Edamame Bowl

Name: Turmeric Quinoa & Edamame Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¼ cup (60 ml) fresh orange juice; 2 tablespoons (30 ml) fresh lime juice; 1 tablespoon (15 ml) extra-virgin olive oil; 1 tablespoon (15 ml) white wine vinegar; 1 teaspoon pure honey or maple syrup (optional); 1 teaspoon pure honey or maple syrup (optional); 1 clove garlic, minced; Salt and pepper, to taste; Salt and pepper, to taste; 1 cup (170 g) quinoa (red or black if available); 2 cups (480 ml) water or low-sodium vegetable broth; 2 cups (480 ml) water or low-sodium vegetable broth; 1 tablespoon (7 g) ground turmeric; 1 cup (155 g) shelled edamame, cooked and cooled; 1 red bell pepper, diced; 1 medium carrot, shredded; ½ cucumber, sliced into half-moons; 2 scallions with tops and bulbs, thinly sliced; ¼ cup (4 g) fresh cilantro, chopped; 1 avocado, peeled, pitted, and diced; ¼ cup (35 g) toasted sunflower seeds

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Chock-full of antioxidants and wholesome goodness, this bowl combines turmeric’s anti-inflammatory benefits with the protein and fiber power of quinoa and edamame. Fresh veggies add crunch and color, while a zesty citrus dressing ties it all together.

Ingredients

For the Citrus Herb Vinaigrette

¼ cup (60 ml) fresh orange juice
2 tablespoons (

Gluten-free
Vegan

Method

Make the Dressing

In a small bowl, whisk together the orange juice, lime juice, olive oil, vinegar, honey (if using), cilantro, and garlic. Season with salt and pepper to taste.

Cook the Quinoa

Rinse and drain the quinoa. In a medium saucepan, combine the quinoa, water, and turmeric. Bring to a boil over