Quinoa, edamame and carrot bowl with miso-ginger dressing

Ingredients

For 1 serving

• Quinoa65 g
• Edamame100 g
• Carrots80 g
• Red cabbage80 g
• Avocado40 g
• Miso2 teaspoons
• Ginger5 g
• Rice vinegar1 tablespoon
• Sesame oil1 teaspoon

Contains: soy, sesame,

Method

1. Rinse the quinoa in a sieve under cold water. Put it in a small pan with twice its volume of water, bring to the boil, cover and cook over low heat for 15 minutes until the water is absorbed; fluff with a fork.
2. Meanwhile, bring a small pan of water to the boil and cook the edamame for 3 minutes until tender; drain.
3. Peel and grate the carrots, finely shred the red cabbage, peel and slice the avocado.
4. Peel the ginger and blend it with the miso, rice vinegar, sesame oil and a spoonful of water until smooth.
5. Build the bowl with the quinoa, edamame, carrots, cabbage and avocado and dress with the miso-ginger sauce.