Edamame Quinoa Bowl with Sesame-Ginger Dressing

• 50 gquinoa(dry weight, rinse thoroughly before cooking)
• 75 gedamame (frozen)(frozen, shelled)
• 75 gbroccoli
• 50 gcarrots
• 3 ¾ mltoasted sesame oil
• 10 mlsoy sauce
• 7 ½ gtahini
• ½ tbsplime(juice)
• 3 ¾ gginger(fresh, finely grated)
• ¼ clovegarlic
• ¼ tbspmaple syrup
• 2 ½ gsesame seeds(for topping)
• 2 ½ gchives(cut into fine rings)
• ¼ tspchilli flakes(optional)

Instructions

1. 1

   Rinse the 50 g quinoa thoroughly in a fine sieve. Bring to a boil with twice its volume of water and a pinch of salt, then cover and simmer over low heat for about 15 minutes until the water is absorbed. Remove from the heat and let it steam for 5 minutes.

2. 2

   Cook the 75 g edamame (frozen) in boiling water for about 4 minutes as per the package, drain and set aside. Cut the 75 g broccoli into bite-sized florets, peel the 50 g carrots and slice into thin sticks.

3. 3

   For the dressing, whisk the 7 ½ g tahini, 10 ml soy sauce, ½ tbsp lime, ¼ tbsp maple syrup, grated 3 ¾ g ginger and pressed ¼ clove garlic with 2 to 3 tablespoons of water until smooth and pourable.

4. 4

   Heat the 3 ¾ ml toasted sesame oil in a large pan or wok over medium-high heat. Stir-fry the 75 g broccoli and 50 g carrots for about 5 to 6 minutes until crisp-tender, tossing often. Add the 75 g edamame (frozen) and cook for another 2 minutes.

5. 5

   Fold the 50 g quinoa into the vegetables, pour over the dressing and toss everything over low heat for 1 to 2 minutes until evenly coated. Season with salt and pepper.

6. 6

   Divide between four bowls and top with 2 ½ g sesame seeds, 2 ½ g chives and ¼ tsp chilli flakes to taste.

Nutrition per 100 g