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

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

Instructions

1. Step 1

   Cook quinoa in boiling salted water for 15 minutes, then drain and set aside

2. Step 2

   Cut broccoli into small florets, drizzle with oil, salt and pepper, roast in the oven at 200°C for 18 minutes

3. Step 3

   Finely shred carrots and raw beet

4. Step 4

   Bring water to a boil and cook eggs for 6-7 minutes for soft-boiled eggs

5. Step 5

   Prepare the sauce by whisking together miso, grated ginger, vinegar, honey and sesame oil

6. Step 6

   Assemble bowls with quinoa, vegetables, soft-boiled egg in the center, drizzle with sauce and sprinkle with sesame seeds