Quinoa power bowl

Recipe by:

This power bowl is bursting with goodness, packing protein, fibre and nutrients like magnesium, iron and calcium into a delicious lunch option

Quinoa power bowl

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Main

Method

  1. Add the quinoa and the stock (or water) to a saucepan over a high heat and bring to the boil. Once boiling, reduce the heat, cover the pot and simmer for about 15 minutes, or until all the liquid is absorbed.

  2. Stir in the coconut oil, lime juice, lime zest, salt and pepper.

  3. Set aside until you are ready to assemble the salad.

  4. To make the dressing, whisk together the olive oil, lime juice and honey. Set aside with the quinoa.

  5. Stir the quinoa, halved cherry tomatoes, coriander, scallions and jalapeno pepper, if using. Season with salt and pepper.

  6. Divide the spinach between four bowls, place the quinoa salad on top and drizzle with the dressing. Top with the avocado and serve.

  7. This salad can be eaten immediately or stored in an airtight container in the fridge. Do not cut the avocado until just before serving as it may turn brown.

Ingredients

  • For the quinoa:

  • 100g uncooked quinoa, rinsed under cold water

  • 200ml low sodium vegetable stock or water

  • 1 tbsp coconut oil

  • 1 lime, juiced and zest finely grated

  • salt

  • pepper

  • For the dressing:

  • 1 tbsp olive oil

  • 1 lime, juiced

  • 1 tsp honey

  • To serve:

  • 1 punnet of cherry tomatoes, halved

  • handful of coriander, roughly chopped

  • 4 scallions, sliced

  • 1 jalapeno, thinly sliced (optional)

  • 1 small bag of baby spinach

  • 2 avocados, diced

Method

  1. Add the quinoa and the stock (or water) to a saucepan over a high heat and bring to the boil. Once boiling, reduce the heat, cover the pot and simmer for about 15 minutes, or until all the liquid is absorbed.

  2. Stir in the coconut oil, lime juice, lime zest, salt and pepper.

  3. Set aside until you are ready to assemble the salad.

  4. To make the dressing, whisk together the olive oil, lime juice and honey. Set aside with the quinoa.

  5. Stir the quinoa, halved cherry tomatoes, coriander, scallions and jalapeno pepper, if using. Season with salt and pepper.

  6. Divide the spinach between four bowls, place the quinoa salad on top and drizzle with the dressing. Top with the avocado and serve.

  7. This salad can be eaten immediately or stored in an airtight container in the fridge. Do not cut the avocado until just before serving as it may turn brown.