Lunch

Quinoa, Edamame and Avocado Bowl with Miso Dressing

Name: Quinoa, Edamame and Avocado Bowl with Miso Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 130 g Cooked quinoa; 100 g Edamame beans, shelled; 50 g Avocado; 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

Quinoa, edamame, carrot and radish with avocado and a miso, ginger and rice vinegar dressing. Plant-based, 21 g of protein for 475 kcal.

Calories: 475kcal
Protein: 21g
Fat: 23g
Carbs: 49g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Soya
Sesame

Miso made with barley carries gluten. White rice miso does not.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Quinoa, Edamame and Avocado Bowl with Miso Dressing, plated and ready to serve. — The finished recipe. Quinoa, Edamame and Avocado Bowl with Miso Dressing

Ingredients 1 to 6 for quinoa, edamame and avocado bowl with miso dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for quinoa, edamame and avocado bowl with miso dressing arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tbsp (18 g) White miso paste. 1 tsp (4 g) Toasted sesame oil. 1 tbsp Rice vinegar. A small piece, grated Fresh ginger

Quinoa, Edamame and Avocado Bowl with Miso Dressing, preparation step 1: Whisk the miso with the vinegar, sesame oil, ginger and a tablespoon of warm water until it is smooth and pours. — Step 1. Whisk the miso with the vinegar, sesame oil, ginger and a tablespoon of warm water until it is smooth and pours.

Quinoa, Edamame and Avocado Bowl with Miso Dressing, preparation step 2: Boil the edamame for three minutes and drain. Cut the carrot into ribbons with a peeler and slice the radishes thinly. — Step 2. Boil the edamame for three minutes and drain. Cut the carrot into ribbons with a peeler and slice the radishes thinly.

The finished quinoa, edamame and avocado bowl with miso dressing. — Step 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.

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Ingredients

Cooked quinoa130 g
Cooked weight. Dry quinoa roughly triples.
Edamame beans, shelled100 g
The protein in the bowl. From frozen, boiled three minutes. Shelled weight. In the pod, about half of what you weigh is pod.
Avocado50 g
Flesh only. Half a medium avocado is about 70 g.
Carrot60 g
Radishes40 g
Spring onion20 g
White miso paste1 tbsp (18 g)
Toasted sesame oil1 tsp (4 g)
Rice vinegar1 tbsp
Fresh gingerA small piece, grated

Method

Whisk the miso with the vinegar, sesame oil, ginger and a tablespoon of warm water until it is smooth and pours.
Boil the edamame for three minutes and drain. Cut the carrot into ribbons with a peeler and slice the radishes thinly.
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.

Worth knowing

Miso is salty enough that the bowl needs no other salt. White miso is milder than red and the one meant here.
Packs well without the avocado, which browns. Cut it at lunchtime, or swap in 15 g of pumpkin seeds, which is about the same calories and adds protein.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.