Smoky Chipotle Edamame Quinoa Bowls

Ingredients

• 250 g shelled edamame
• 300 g quinoa
• 15 ml olive oil
• 150 g corn
• 1 avocado, diced
• 60 ml smoky tomato-chipotle sauce
• 1 avocado, diced
• salt
• black pepper

Method

1. Step 1

   Cook 300 g quinoa according to the package directions and keep it warm.

2. Step 2

   Season the edamame with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the edamame for 3 to 4 minutes until hot.

4. Step 4

   Add 150 g corn and 1 avocado, diced and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 60 ml smoky tomato-chipotle sauce and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 1 avocado, diced and serve right away.