Spicy natto on bed of spinach and quinoa
This spicy natto on bed of spinach and quinoa recipe is made with French mustard, lemon juice, garlic and sriracha sauce. Can natto look and taste good?
Servings 2 people
- 4 cups cooked quinoa (20 mins cook time average)
- 8 oz spinach
- 6 oz natto (2 packs, 3 oz each)
- 2 lemons
- 2 garlic cloves
- 2 tbsp French mustard
- sriracha sauce for decoration and extra spicing
- olive oil for the French dressing
Rinse the spinach and slowly steam in a lid-covered pan using the water from the rinsing, nothing else.
Make the French dressing by chopping the garlic very finely, squeezing the lemon juice, adding the French mustard (optional: olive oil) and mixing well.
In two large plates, put half the quinoa in the center, then top with the steamed spinach, then one natto box per plate.
Evenly sprinkle the dressing over each plate, then splash a bit of sriracha for extra spiciness.
Calories: 663kcal | Carbohydrates: 103g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 1876mg | Fiber: 21g | Sugar: 9g | Vitamin A: 10635IU | Vitamin C: 91.5mg | Calcium: 304mg | Iron: 13.8mg