A feast for the eyes and the taste buds. That’s probably the best way we can describe this bowl. Asian-inspired, it has the goodness of quinoa, brown rice, green beans, carrots, avocado and egg. Use sesame chilli oil as per your taste, dialing the spiciness up or down.
- Cook brown rice and quinoa simultaneously but in separate containers in Instant Pot. Rice setting works just fine.
- While the grains cook, cut carrots and beans into strips as shown in the picture.
- Saute 1 cup of each separately in a wok on high heat, and set aside. Use the sesame chilli oil for sauteing. Sprinkle salt and black pepper per taste.
- Fry an egg either leaving the yolk as is or smashing it up a bit.
- Cool the grains to room temperature and mix together 1 cup of each with 2 tsps or more of sesame chilli oil and salt. Set aside.
- Cut up avocado just before serving.
- Arrange all the ingredients in a bowl as you fancy.
- Drizzle some lime/lemon juice, a bit more sesame chilli oil, black pepper and a few toasted sesame seeds. All these add a ton of flavor but you can skip any or all. Enjoy!
- Sesame chilli oil can easily be pre-made and stored.
- Mix 1 tsp sesame oil with 1/3rd cup vegetable oil. Heat in the microwave for about 20-25 seconds.
- Add 1 tsp or more red chili flakes.
- Store in refrigerator as sesame oil can go rancid fast.
- Enjoy it in other dishes or on salads as a light dressing.
Cooking Time: 20 – 30 minutes
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