Quinoa Protein Bowl

4 from 35 votes

Author - Gena Hamshaw

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Prep Time: 10

Cook Time: 20

Total Time: 30

Yields: servings

1/2 cup dry quinoa (90g)
1 scant cup water
Dash salt
2 cups stemmed and finely chopped kale (30g)
1/2 cup frozen, shelled edamame
2 cups kabocha, butternut, or other winter squash, seeded and chopped (240g; substitute sweet potato)

3/4 cup unsweetened soy milk (substitute oat, almond, or cashew)
2 tablespoons shelled hemp seeds (20g; substitute 2 tablespoons / 15g raw cashews)
3 tablespoons nutritional yeast (15g)
2 teaspoons dijon mustard
1/2 teaspoon turmeric
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper

Bring the water to a boil in a saucepan with a pinch of salt. Rinse the quinoa through a fine sieve, then add it to the boiling water. Reduce the heat to low, cover the pot, and cook the quinoa for 10 minutes. Add the frozen edamame and the kale to the pot and continue to cook for another 5 minutes. Remove the mixture from heat and set aside.
In the meantime, steam or microwave the squash till cooked through (about 5 minutes on high in the microwave, or 10 minutes of steaming). This can be done up to 1-3 days in advance.
To make the sauce, place the milk, hemp seeds, nutritional yeast, mustard, turmeric, lemon juice, salt and pepper in a high speed blender and blend till smooth and creamy.
Add the squash to the cooked quinoa, edamame, and kale. Pour in the sauce. Bring the pot back to a simmer and cook for about 3 more minutes. Taste the mixture and add extra salt, pepper, lemon, and nutritional yeast as desired. Serve.