Warm rice and quinoa bowl with omelette and peanuts

Butaniku no Shogayaki – Pork in Ginger Soy Sauce 9 of 56 Warm quinoa bowl with sesame-coated salmon and apricots

Kikkoman Sauces 55

Category 52

Ingredient 56

Videos 0

World Cuisines 196

Specials 50

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.

Mirin-Style Sweet Cooking Seasoning Naturally Brewed Soy Sauce Organic Soy Sauce Teriyaki Sauce with Toasted Sesame Main courses Vegetables Rice Asian Vegetarian kitchen

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

2 carrots
3 tsp Kikkoman toasted sesame oil
2 tsp sesame seeds
1-2 tsp Kikkoman Mirin-fu sweet cooking seasoning
7-8 tsp Kikkoman naturally brewed soy sauce
Curry powder
50 g quinoa
50 g brown rice
100 g red cabbage
1-2 tsp lemon juice
Freshly ground pepper
150 g frozen edamame
1-2 tbsp peanut butter
2 eggs
2 tbsp chopped, salted peanuts

Preparation

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.

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