Skip to content



Edamame Power Bowl with Quinoa and Miso Ginger Dressing

Makes 4 servings
By Chef Jeremy Reinicke
2 cups Quinoa, cooked
2 Tablespoons Coconut Oil
2 cup Baby Spinach
1 cup Carrots, grated
1 cup Edamame, shelled
1 cup Dried Cranberries
½ cup Kimchi
¼ cup Scallions, thinly sliced
2 Tablespoons Sesame Seeds
Miso Ginger Dressing:
2 Tablespoons fresh Ginger, peeled and sliced thinly
1 small clove Garlic, peeled and trimmed
2 Tablespoons White Miso
2 Tablespoons Sesame Oil
2 Tablespoons Tahini
1 Tablespoon Honey
2 Tablespoons Lemon Juice, fresh
1/2 cup Water
Rinse and drain the uncooked quinoa. Cook quinoa according to package instructions.
While quinoa is cooking, make the dressing. Place all of the ingredients into the bowl of a blender and purée. 
When the quinoa is cooked, add ½ cup to the bottom of four bowls. Add ½ Tablespoon coconut oil to each and mix until the coconut oil has melted. Top the quinoa with the spinach, carrots, edamame, dried cranberries, kimchi, and scallions, dividing evenly between each bowl.
Drizzle with miso ginger dressing and sprinkle with sesame seeds. Enjoy!