Asian Quinoa and Vegetable Bowl with Miso-Ginger and Soft-Boiled Egg

Name: Asian Quinoa and Vegetable Bowl with Miso-Ginger and Soft-Boiled Egg
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 150 g Quinoa; 200 g Broccoli; 100 g Beet; 100 g Carrots; 2 piece Eggs; 300 ml Water; 2 tbsp White miso paste; 15 g Fresh ginger; 1 tbsp Rice vinegar; 0.5 tbsp Honey; 1 tbsp Sesame oil; 1 tbsp Sesame seeds; 1 sprig Scallion; à to taste Salt; à to taste Pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~8-11 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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Etapes

1
Cook quinoa in boiling salted water for 15 minutes, then drain and set aside
15 min
2
Cut broccoli into small florets, drizzle with oil, salt and pepper, roast in the oven at 200°C for 18 minutes
18 min
3
Finely shred carrots and raw beet
5 min
4
Bring water to a boil and cook eggs for 6-7 minutes for soft-boiled eggs
7 min
5
Prepare the sauce by whisking together miso, grated ginger, vinegar, honey and sesame oil
3 min
6
Assemble bowls with quinoa, vegetables, soft-boiled egg in the center, drizzle with sauce and sprinkle with sesame seeds
3 min