Broccoli, asparagus and edamame quinoa and brown rice bowls

For a healthy lunch that's packed with all sorts of green goodness, you can't go past this brown rice bowl recipe. With plenty of veges, wholesome grains and protein, this bowl ticks all the boxes

By Sarah Murphy
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 250 gram microwave brown rice and quinoa
  • 1 bunch broccolini, halved
  • 1 bunch asparagus, trimmed, halved
  • 2 teaspoon olive oil
  • 150 gram baby kale and spinach leaves
  • 1 garlic clove, crushed
  • 2 tablespoon white wine vinegar
  • 1 cup shelled frozen edamame, blanched
  • 1 red onion, thinly sliced
  • 1/3 cup reduced-fat cottage cheese
  • 1/2 cup fresh basil leaves
  • 2 soft-boiled eggs, peeled, halved
  • 1 tablespoon flaked almonds
  • cracked black pepper to serve


  • 1
    Cook rice following packet instructions. Transfer to a bowl.
  • 2
    In a large saucepan of boiling, salted water, blanch broccolini and asparagus for 1 minute. Drain and refresh in cold water. Drain again. Add to rice mixture.
  • 3
    In a large frying pan, heat oil on high. Sauté kale and spinach mixture with garlic for 1-2 minutes until wilted. Add to rice mixture with vinegar. Season and toss to combine.
  • 4
    Divide mixture between bowls. Arrange edamame, onion, cottage cheese, basil, egg, almond and a drizzle of combined mayonnaise and lemon juice in each bowl. Finish with a good grinding of black pepper.


Add some sashimi, salmon or tuna, if desired.