Quinoa power bowl
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
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.
Stir in the coconut oil, lime juice, lime zest, salt and pepper.
Set aside until you are ready to assemble the salad.
To make the dressing, whisk together the olive oil, lime juice and honey. Set aside with the quinoa.
Stir the quinoa, halved cherry tomatoes, coriander, scallions and jalapeno pepper, if using. Season with salt and pepper.
Divide the spinach between four bowls, place the quinoa salad on top and drizzle with the dressing. Top with the avocado and serve.
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
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.
Stir in the coconut oil, lime juice, lime zest, salt and pepper.
Set aside until you are ready to assemble the salad.
To make the dressing, whisk together the olive oil, lime juice and honey. Set aside with the quinoa.
Stir the quinoa, halved cherry tomatoes, coriander, scallions and jalapeno pepper, if using. Season with salt and pepper.
Divide the spinach between four bowls, place the quinoa salad on top and drizzle with the dressing. Top with the avocado and serve.
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.
