Warm rice and quinoa bowl with omelette and peanuts
Delicious & easy vegetarian bowl, perfect for a healthy lunch or dinner. A bed of quinoa and whole grain rice is topped with crunchy roasted carrots, red cabbage, edamame and golden omelette, all drizzled with a soy sesame sauce.
Cut the carrots into 3-5 mm thick slices, fry in 1 tsp heated sesame oil for 8-10 minutes. Finish with the sesame seeds and season with the mirin-fu, 2-3 tsp soy sauce and ¼ tsp curry powder.
Prepare the quinoa and rice according to package instructions.
Slice the red cabbage into fine strips, fry in 1 tsp heated sesame oil, add about 100 ml water and cook for 10-15 minutes. Season with 2 tsp soy sauce, some lemon juice and pepper.
Cook the edamame for about 5 minutes. For the sauce, heat 100 ml water with the peanut butter and 2 tsp soy sauce, mix well and let it reduce down a bit.
Beat the eggs with 1 tsp soy sauce and fry them in the remaining oil to form an omelette. Cut the omelette in half and fold into 2 small omelettes.
Arrange the quinoa, rice, carrots, red cabbage, edamame and omelettes in bowls, drizzle with the sauce, sprinkle with peanuts and serve.
Garnish with fresh cress or crunchy sprouts, if desired.
Recipe as PDF
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