Quinoa Bowl

Quinoa is a seed from a flowering plant in the amaranth family. It is gluten-free, high in protein and contains all the 9 essential amino acids. It's high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and antioxidants.

Preparation: 20 minutes

Cooking: 40 minutes

Serves: 4

Ingredients:

Quinoa:

• 1 cup quinoa

• 2 cups filtered water

• 1 small onion, finely diced

• 2-3 gloves garlic, finely diced

• 1 tablespoon organic extra virgin olive oil

Toppings:

• 1 head of cauliflower, cut in bite size pieces

• 1 tablespoon organic cold-pressed coconut oil

Guacamole:

• 1 avocado, mashed

• 1 small red onion, finely diced

• 1/2 lemon, juiced

• pinch of sea salt

Tofu:

• 300 g tofu, diced

• 1/2 teaspoon ground paprika

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon chili powder

• 1 tablespoon organic extra virgin olive oil

• 200 g smoked salmon

• handful of alfalfa sprouts

• Dollop of organic sour cream

Other topping ideas:

Grilled halloumi, sardines, anchovies, feta cheese, olives, baked pumpkin, chickpeas, tomato salsa, diced capsicums, red cabbage salad, any green salad leaves, kale etc...

Method:

• Pre-heat the oven to 200°C (390°F).

• Toss the cauliflower florets in the coconut oil and bake in the oven for about 40 minutes, stirring a couple of times.

• In the meantime, rinse the quinoa well.

• In a saucepan fry the onions and garlic in the olive oil for a couple of minutes until soft and fragrant.

• Add the rinsed quinoa and water and bring to a boil.

• Lower the temperature and simmer for about 15-20 minutes until the water has evaporated.

• Make the guacamole - mash the avocado, add the onion, lemon juice and salt.

• Marinate the tofu in the spices (or you can use any spices you want) and fry them in the oil on medium heat for a few minutes.

• Arrange the quinoa in the bowls and top with all the different toppings.