Miso Quinoa And Edamame Bowl Recipe

About this recipe

A nourishing Japanese-inspired bowl featuring miso-infused quinoa, protein-packed edamame, and vibrant vegetables. Perfect for a balanced and satisfying lunch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Bunch Spring Onions 1 Bunch
• - Yutaka White Miso Paste
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 1 piece Yellow Bell Pepper
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa thoroughly and drain to remove any bitterness.
2. 2. In a pot, combine quinoa with water and bring to a boil, then simmer for 15 minutes until cooked.
3. 3. While quinoa cooks, steam the edamame for 5 minutes until tender but firm.
4. 4. Peel and julienne the carrot, then slice the red bell pepper into thin strips.
5. 5. In a small bowl, mix miso paste, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to create the dressing.
6. 6. Once quinoa is cooked, fluff it with a fork and transfer to a large mixing bowl.
7. 7. Add the steamed edamame, julienned carrot, and sliced bell pepper to the quinoa.
8. 8. Drizzle the miso dressing over the quinoa and vegetables, then toss gently to combine.
9. 9. Finely chop the spring onion and sprinkle it over the bowl for added freshness.
10. 10. Garnish with sesame seeds for a nutty flavor and visual appeal.
11. 11. Serve warm or at room temperature for a satisfying lunch.