Green Goddess Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Prepare the green goddess dressing
   In a food processor or blender, combine 1½ avocados, cilantro, lemon juice, garlic, 2 tablespoons olive oil, and 3 tablespoons water. Blend until smooth and creamy. Season with salt and pepper to taste. If too thick, add another tablespoon of water.
3. Prepare the vegetables
   Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp. Dice the cucumber and slice the remaining half avocado. Ensure the edamame is thawed if using frozen.
4. Assemble the bowls
   Divide the cooked quinoa among four bowls. Arrange the spinach or kale, cucumber, broccoli, edamame, and sliced avocado on top of the quinoa. Drizzle with the remaining tablespoon of olive oil and a squeeze of lemon juice.
5. Add the dressing and garnish
   Drizzle the green goddess dressing generously over each bowl. Sprinkle with pumpkin seeds for added crunch and nutrition. Serve immediately or refrigerate for up to 2 days with dressing stored separately.