Soy Ginger Quinoa Breakfast Bowl Recipe

About this recipe

A savory and nutritious quinoa bowl infused with soy and ginger, topped with fresh vegetables and crunchy sesame seeds for a satisfying morning start.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Kg Carrots - 1kg
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• - Schwartz Sesame Seeds
• 1 L Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. In a saucepan, combine quinoa and water, bring to a boil, then reduce to a simmer and cook for 15 minutes.
3. 3. Steam the edamame and spinach together for 5 minutes until tender and vibrant green.
4. 4. Peel and julienne the carrots, then finely chop the spring onions for garnish.
5. 5. In a small bowl, whisk together soy sauce, grated ginger, sesame oil, and rice vinegar to create a dressing.
6. 6. Fluff the cooked quinoa with a fork and mix it with the soy ginger dressing evenly.
7. 7. Arrange the quinoa in bowls and layer with spinach, edamame, carrots, and spring onions.
8. 8. Sprinkle sesame seeds generously over the top for added crunch and flavor.
9. 9. Serve warm and enjoy the fresh, savory flavors of the bowl.