Mediterranean Bowl with Edamame and Quinoa

This delicious, Greek-inspired Mediterranean Bowl with Edamame and Quinoa is a nourishing one-dish-in-a-bowl meal for lunch or dinner, or the perfect salad accompaniment for a family-sized meal. Packed with nutrients and flavors, this quinoa bowl recipe will soon be your go-to for the week.

Vegan bowl meals, such as this edamame salad recipe, offer a wonderful, easy meal solution. These Mediterranean bowls can be prepared in advance to provide healthful eating on the go. This nourishing plant-based (vegan), gluten-free Mediterranean Bowl with Edamame and Quinoa offers the rich, warm flavors of tomatoes, edamame, olives, onions, quinoa, cucumbers, and greens, all drizzled with a flavorful Mediterranean vinaigrette. Healthy and yummy!

How to Eat Edamame

This recipe for Mediterranean Bowl with Edamame and Quinoa features frozen edamame, which is essentially fresh green soybeans. Edamame is a wholesome, versatile food packed with star nutrients. The soybean originated in Southeast Asia, and was cultivated by the Chinese as early as 1100 BC. Soybeans quickly became a key food in traditional Japanese, Chinese, and Korean diets. You can find edamame in the shell or shelled at most supermarkets (fresh or frozen), and it makes a fabulous, nutrient-rich ingredient in so many dishes, such as stews, salads, curry dishes, stir-fries, pasta dishes, veggie burgers, hummus, and more. Learn more about how to cook edamame here.

Edamame Benefits

Soybeans contain a bounty of vitamins, minerals, and important nutrients. A one-cup serving has just 189 calories, but packs a hefty 32% DV (based on 2,000 calories per day) of dietary fiber, 34% DV of protein, and an impressive 121% DV of the B vitamin, folate. A number of studies have found that soyfoods are beneficial for health. One reason is soy’s ability to lower cholesterol and promote heart health. Soy also contains isoflavones, a type of phytoestrogen that has been researched for its benefits for bone health and osteoporosis, certain cancers, and hot flashes in postmenopausal women. While some previous animal studies associated soy intake with breast cancer risk, newer research has been favorable. The American Institute for Cancer Research reports that consuming up to two or three servings per day of soy products is safe for everyone, including breast cancer survivors, and may even be protective.

Check out how I make this recipe in my Instagram Live Plant-Based Cooking Show here.

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For other top plant-based bowl recipes, check out the following:

Nourish Lentil Bowl
Moroccan Chickpea Sorghum Bowl
Green Goddess Grain Bowl
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
Black Beans and Rice Vegan Bowl
Noodle Bowl with Thai Tofu and Vegetables

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