Rejuvenating Japanese Rice Bowl with Quinoa, Edamame, and Pickled Vegetables

Allergens

Soy (in edamame)

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 1/2 cups shelled edamame, fresh or frozen 1 medium cucumber, sliced into ribbons 1 carrot, julienned 1/4 cup rice vinegar 1 tablespoon sugar Salt and pepper, to taste 1 tablespoon sesame seeds, toasted 2 green onions, thinly sliced

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed all the liquid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. If using frozen edamame, cook according to package instructions if using fresh edamame, bring a pot of water to a boil and cook for 3 4 minutes, then drain and rinse under cold water. Set aside.
3. In a small bowl, whisk together the rice vinegar and sugar until dissolved. Season with salt and pepper, to taste. In a separate bowl, combine the cucumber and carrot ribbons toss with the vinegar mixture and set aside to marinate for at least 10 minutes.
4. To assemble the rice bowls, divide the cooked quinoa among four bowls. Top each with an equal amount of edamame, pickled vegetables, and toasted sesame seeds. Garnish with sliced green onions and serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with nutrients, making it an ideal choice for a healthy meal or a light snack.

Notes

Feel free to customize this recipe with additional vegetables or proteins to suit your dietary needs and preferences.