Quinoa, Edamame and Avocado Bowl with Miso Dressing

Make quinoa, edamame and avocado bowl with miso dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
100 g Edamame beans, shelled (The protein in the bowl. From frozen, boiled three minutes. Shelled weight. In the pod, about half of what you weigh is pod.)
50 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
60 g Carrot
40 g Radishes
20 g Spring onion
1 tbsp (18 g) White miso paste
1 tsp (4 g) Toasted sesame oil
1 tbsp Rice vinegar
A small piece, grated Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Whisk the miso with the vinegar, sesame oil, ginger and a tablespoon of warm water until it is smooth and pours.
2. Boil the edamame for three minutes and drain. Cut the carrot into ribbons with a peeler and slice the radishes thinly.
3. Toss the quinoa and vegetables through most of the dressing. Slice the avocado over the top with the spring onion and spoon the rest of the dressing on.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/quinoa-edamame-avocado-miso

AI-generated images illustrating the recipe.

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