For a quick and healthy dinner, try these super-food quinoa bowls. Featuring blueberries, mango, spinach and edamame, they pack a nutritional punch!

For the Lemon Vinaigrette:

• 1 tbsp lemon juice

• 1/2 tsp lemon zest (optional)

• 1 tbsp apple cider vinegar

• 6 tbsp olive oil

• Sea salt & black pepper to taste

For the Bowls:

• 3/4 cup uncooked quinoa

• 1 packed cup baby spinach

• 2/3 cup fresh blueberries

• 2/3 cup cucumber, cut into 1 cm cubes

• 1/2 cup cooked and shelled edamame beans

• 1/2 cup shredded beet

• 2/3 cup mango, cut into 1 cm cubes

• 1/2 cup toasted almonds

Directions:

1. Prepare all ingredients as instructed above.

2. To make the vinaigrette, add all ingredients to a mason or jam jar with a lid. Screw the lid on tightly and shake vigorously for 10 seconds. Set aside.

3. Add the quinoa to a saucepan and cover in twice its volume of boiling water.

4. Bring the pan to a boil, reduce the heat and simmer for 10 minutes with the lid on.

5. Remove the pan from the heat but leave the lid on for another 10 minutes (this will allow the quinoa to soak up any excess liquid and fluff up).

6. Drain any water that hasn't been absorbed from the pan.

7. Add the quinoa, spinach, cucumber, edamame, beet, mango and blueberries to a large mixing bowl and toss the mixture using salad tongs or servers.

8. Divide between two large bowls and scatter with the toasted almonds.

9. Drizzle vinaigrette over each bowl and enjoy.