I love a flexible recipe. In this one the only step that needs to be measured is cooking the quinoa. If you’re not familiar with this seed that cooks like a grain, it’s quick to whip up and tastes great hot or cold. It’s a satisfying protein-rich base to a simple meal at home or on the go.
Recipe: quinoa bowl
How to cook quinoa:
Half a cup of uncooked quinoa per person is more than ample.
Place 1 part quinoa in a fine sieve and rinse well under running water, rubbing with your fingers, until there are no soapy bubbles in the water (unwashed quinoa can cause mild digestive upsets). Once rinsed, add to a pot with an equal quantity of water, e.g. for 2 serves use 1 cup of quinoa and 1 cup of water.
Bring to a boil, then turn heat down low, partially cover and simmer for 10 minutes. Turn off heat and leave covered for 5 minutes or until ready to use.
Create your quinoa bowl
Place 1/2 -1 cup of cooked quinoa in the bottom of a large bowl. Leave it plain or drizzle with a little toasted sesame oil. Assemble your toppings depending on what’s in your fridge. I’ve made some bowls entirely of leftovers, pickled vegetables and a boiled egg.
Vegetables: Raw or cooked vegetables, e.g. salad greens, cucumber, wedge of avocado, finely sliced kale/chard sautéed in garlic and olive oil, blanched asparagus/green beans, roasted cauliflower.
Protein: Pan fried tofu or tempeh finished off with a dash of tamari or kecap manis, poached or roast chicken (or other meaty leftovers), cooked or tinned fish, boiled egg.
Optional extras: sprinkle with toasted seeds or nuts. Or try a sprinkle of salt., squeeze of lemon or tahini sauce.
Tip: cook extra quinoa, for tomorrow’s lunch.
This recipe can be vegan or paleo, is gluten and grain free. It was initially inspired by Heidi Swanson’s quinoa bowl.
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