Quinoa Bowl
Quinoa is gluten-free, high in protein, fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and antioxidants.
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.