Cook the quinoa according to package instructions. Once done, fluff with a fork and set aside.
Snap about 1" off the ends of the broccolini and toss it in 1 tablespoon of olive oil and salt and pepper. Heat a large cast iron skillet over medium-high heat and add broccolini. Sauté for 10 minutes, stirring often, until broccolini is wilted and slightly blackened.
Remove broccolini and set aside. Using the same skillet, add kale and sauté for about 5 minutes until wilted.
Heat the edamame in a small pan with a little bit of water until heated all the way through.
To assemble the bowls, divide quinoa between four bowls. Add broccolini, kale, edamame evenly between the four bowls. Top with avocado, pistachios, and Green Goddess Dressing. Serve immediately.
Serving and Storing – To assemble the bowls, divide quinoa between four bowls. Add veggies evenly between the four bowls. Top with avocado, pistachios, and sauce. Once assembled, these bowls should be served immediately. Leftovers should be stored separately. The Green Goddess Dressing can be stored in airtight containers in the refrigerator for up to 4 days. The broccolini and quinoa can be stored for 2 days.
Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
Calories: 347kcal | Carbohydrates: 39g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 645mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2435IU | Vitamin C: 61.7mg | Calcium: 115mg | Iron: 4mg