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 portions
Cuisine: japonaise
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 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

2pers.

Vous avez besoin de

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

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