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Warm rice and quinoa bowl with omelette and peanuts
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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.

Warm rice and quinoa bowl with omelette and peanuts
Total time 35 mins
Preparation time: 10 mins
Cooking time: 25 mins
Nutrition facts (per portion): 2796 kJ / 669 kcal
Fat: 34,2 g
Protein: 27,6 g
Carbohydrates: 58,1 g

Ingredients for 2 portion(s)

Preparation

  1. 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. 
  2. Prepare the quinoa and rice according to package instructions. 
  3. 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.
  4. 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.
  5. 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. 
  6. Arrange the quinoa, rice, carrots, red cabbage, edamame and omelettes in bowls, drizzle with the sauce, sprinkle with peanuts and serve.
     

Tip: 

  • Garnish with fresh cress or crunchy sprouts, if desired.
Total time 35 mins
Preparation time: 10 mins
Cooking time: 25 mins
Nutrition facts (per portion): 2796 kJ / 669 kcal
Fat: 34,2 g
Protein: 27,6 g
Carbohydrates: 58,1 g

Ingredients for 2 portion(s)