Green Protein Quinoa Bowl with Edamame, Broccoli, and Avocado

Rinse 40 gr Quinoa thoroughly under cold running water; finely chop 10 gr Parsley, grate ¹/₂ clove Garlic, dice ¹/₄ piece Cucumbers, cut 75 gr Broccoli into small florets, and dice ¹/₂ piece Avocado.

Combine the rinsed quinoa, 79.8 ml Water, and ¹/₄ tsp Table salt in a small pot, bring to a boil, cover, and simmer over low heat for 12 to 14 minutes until cooked, then spread onto a plate to cool.

Blanch 75 gr Broccoli in a pot of boiling water for 2 minutes until tender-crisp, then immediately submerge in ice-cold water, drain, and dry thoroughly.

Boil 50 gr Edamame in boiling water for 3 to 4 minutes, rinse with cold running water to chill, and drain completely.

Whisk together 40 gr Strained Yogurt, ³/₄ tbsp Lemon Juice, ¹/₂ tbsp Olive oil extra virgin, ¹/₂ clove Garlic, ¹/₂ tsp Black Pepper - Powder, ¹/₄ tsp Table salt, and 15.2 ml Water until smooth and creamy.

In a mixing bowl, combine the cooled quinoa, 75 gr Broccoli, 50 gr Edamame, ¹/₄ piece Cucumbers, and 10 gr Parsley.

Drizzle the yogurt dressing over the quinoa and vegetables, tossing gently to coat evenly.

Gently fold in ¹/₂ piece Avocado, divide the salad between two serving bowls, and serve immediately.