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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.

1 serving · 10 ingredients · 3 steps

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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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