Easy

Quinoa bowl with avocado and vegetables

Name: Quinoa bowl with avocado and vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: International
Ingredients: 180 g Quinoa (dry weight, thoroughly rinsed); 200 g Avocado (flesh, sliced); 160 g Edamame (shelled); 200 g Carrot (grated or cut into fine strips); 250 g Cucumber (diced); 250 g Cherry tomatoes (halved); 15 ml Extra virgin olive oil; 1 unidad de Lemon (juice); 30 ml Soy sauce (preferably reduced-salt); 10 g Sesame seeds

Quinoa, avocado, edamame and crunchy vegetables with a light lemon, soy and sesame dressing. Serve warm or chilled.

20 minprep

15 mincooking

4servings

1.569 kcalwhole recipe

392 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegana Bowl 30 to 60 minutes International

Lactose-free and 6 more Indicative dietary requirements

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Diet

Vegana

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeFish-freeShellfish-freeNo added sugar

Dish type

BowlMain course

Meal

LunchDinner

Preparation

Boiling

Appliances

Casserole

Cuisine

International

Season

All year round

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole family

Nutrition

High in fibreHigh in calciumLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Bowl · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Quinoa dry weight, thoroughly rinsed 180 g
Avocado flesh, sliced 200 g
Edamame shelled 160 g
Carrot grated or cut into fine strips 200 g
Cucumber diced 250 g
Cherry tomatoes halved 250 g
Extra virgin olive oil 15 ml
Lemon juice 1 unidad
Soy sauce preferably reduced-salt 30 ml
Sesame seeds 10 g

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Preparation

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Let’s get cooking

Method

Rinse the quinoa and cook in 360 ml water for about 15 minutes. Rest, covered, for 5 minutes, then fluff the grains.
Cook the edamame according to the packet. Cool and drain.
Prepare the carrot, cucumber and tomatoes. Slice the avocado just before assembling.
Whisk the extra virgin olive oil with the lemon juice and soy sauce.
Divide the quinoa between four bowls and arrange the edamame, carrot, cucumber, tomatoes and avocado on top.
Add the dressing and finish with the sesame seeds.

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