Crunchy Edamame & Quinoa Power Bowl
A vibrant, crunchy bowl packed with edamame, quinoa, and shredded red cabbage. Tossed in a creamy almond-ginger dressing for a satisfying, energy-boosting lunch.
Prep
10 min
Cook
0 min
Total
10 min
Makes
1 serving
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
0 min
Total
10 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Colander · Whisk
Time saver
Prep ahead: Cook a batch of quinoa and shred your cabbage at the start of the week. You can assemble this bowl in under 5 minutes on a busy weekday.
Do these three things first
- 1Prep cup shelled edamame (thawed)
- 2Cook or warm any pre-cooked grain before assembly
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
For the Bowl
For the Dressing
From Your Pantry
Cook along
Instructions
0 of 4 steps complete
Next: Combine the cooked quinoa
- 01
Combine the cooked quinoa
In a serving bowl, combine the cooked quinoa, thawed edamame, and shredded red cabbage.
Tap card to mark done - 02
Whisk together the almond butter
In a small cup or jar, whisk together the almond butter, grated ginger, soy sauce, rice vinegar, sesame oil, and warm water until smooth and creamy.
Look for: smooth and creamy
Tap card to mark done - 03
Pour the almond-ginger dressing over the bowl…
Pour the almond-ginger dressing over the bowl and toss well to coat all the ingredients.
Tap card to mark done - 04
Taste and adjust by adding a pinch…
Taste and adjust by adding a pinch of salt, black pepper, or red pepper flakes if you like a little heat.
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