Savory Japanese Quinoa Bowl
This is one of those bowls you can enjoy for breakfast, lunch or dinner. So simple and delicious I felt I had to share. Hope you enjoy it as much as we did.
Organic Ingredients Serves 4
1 + 1/2 Cup Sprouted Quinoa
2 + 1/4 Cups Water or Broth
1 Cup Edamame, shelled, cooked & ready to eat
1 Teaspoon (heaped) Red Miso Paste
3 Dried Kombu leaves
2 Spring Onions, diced into small rings
1 Cup Crispy Seaweed (like Seasnax) crushed up small
1 Tsp. Toasted Sesame Oil
2 Tablespoons. Organic Soy Sauce
2 Pastured Eggs, boiled for 6-8 minutes, peeled, cut in half and seasoned with a sprinkle of Sea Salt
Method:
Bring Broth or Water to boil in a pot. Add in Miso Paste and stir well to dissolve. When water begins to heat Miso will dissolve. Add Kombu and Quinoa. Bring to a boil, cover and reduce heat to a low simmer. Cook for 15 minutes. Once Quinoa is cooked, remove from heat and stir gently releasing steam from the bottom. Discard Kombu. Add Sesame Oil and Soy Sauce and stir. Add in Edemame and stir.
Plate Quinoa and Edemame into your bowls, add Egg, Seaweed and Spring Onions. Finish with a few drops of Sesame Oil and a dash of Soy Sauce. Enjoy.
