V+          Makes: 2 servings          Cook time: 20 mins
Ingredients
- 1 cup Quiona
- 1 cup Frozen Edamame
- 1 Tomato
- 24 Baby Carrots
- 1 cup Fresh Spinach
Directions
- Cook Quiona (see directions for cooking it here)
- Boil Edamame for a few minutes until tender
- Once quiona has finished cooking, remove from heat and remove lid. Fluff grains with a fork and let cool for a few minutes
- Cut the tomato
- Add 1.5 cups of cooked quiona to each bowl to use as the base
- Add 1/2 a cup of the Edamame, 1/2 of the Tomato, 12 Baby Carrots and 1/2 a cup of Spinach
Nutrition per serving
Calories: 487
Protein: 22g
Carbohydrates: 79.3g
Fat: 9.1g