Warm rice and quinoa bowl with omelette and peanuts

Total time35 mins

10 minspreparation time

25 minscooking time

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.

Ingredients

2 portion(s)

carrots

3 tsp

Kikkoman Toasted Sesame Oil

2 tsp

sesame seeds

2 tsp

Kikkoman Mirin-Style Sweet Seasoning

8 tsp

Kikkoman Naturally Brewed Soy Sauce

Curry powder

50 g

quinoa

50 g

brown rice

100 g

red cabbage

2 tsp

lemon juice

Freshly ground pepper

150 g

frozen edamame

2 tbsp

peanut butter

eggs

2 tbsp

chopped, salted peanuts

Nutritional facts (per portion):2796 kJ / 669 kcal

34.2 gFat

27.6 gProtein

58.1 gCarbohydrates

Preparation

Step 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.

Step 2

Prepare the quinoa and rice according to package instructions.

Step 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.

Step 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.

Step 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.

Step 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.

Recipe-ID: 1047

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Toasted Sesame Oil

Kikkoman Mirin-Style Sweet Seasoning

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends