• Inna Wellness

VERSATILE QUINOA BOWLS

Base ingredients:

100g cooked quinoa (per person) – always great to have in the fridge (or cheat with a pouch)


Roasted cauli-broc with tahini hummus

Ingredients

200g cauliflower/broccoli, chopped into florets large handful spinach

1 large cooked beetroot, sliced

5 walnuts, coarsely chopped

1 tbsp tahini

2 tbsp hummus

1⁄2 lemon cut into wedges

Extra virgin olive oil

Sea salt

Method

1. Roast the cauli/broc the night before tossed in oil and salt – takes about 20mins on 180°C.

2. Put half quinoa in bowl, layer up with beetroot, spinach, cauli-broc, walnuts, repeat layers.

3. Combine tahini, hummus, lemon juice and use as dressing when ready to eat.

Greek style quinoa bowl

Ingredients

2 cups rocket

1 tsp extra virgin olive oil

80g artichoke hearts, quartered

1/2 cup diced cherry tomatoes

1/2 cup diced cucumber

1/2 cup assorted Greek olives

1/3 cup crumbled feta

Sea salt and freshly ground black pepper

3 tbsp tzatziki

Method

1. Assemble bowl, starting with the rocket, then add the quinoa, followed by all the other ingredients.

2. Drizzle the tzatziki as a dressing when ready to eat.

Thai veggie quinoa bowl

Ingredients

100g cooked quinoa (per person) – always great to have in the fridge (or cheat with a pouch)

1/2 cup broccoli, finely diced

1/2 small red onion, diced

1/4 cup carrot, grated

handful coriander, chopped

2 chopped salad onions

2 tbsp almonds, chopped

For the quinoa dressing

1 lime, zest and juice

1 tsp sesame seeds

1 tbsp gluten free tamari

1 tbsp sesame oil

1 tbsp rice vinegar

1 clove garlic – minced

1 inch piece of ginger – minced

Method

1. In a large bowl toss cooked quinoa, broccoli, red onion, carrots, coriander, salad onions and nuts together. Mix carefully together.

2. In a small bowl combine dressing ingredients.

3. Dress when ready to eat.

Anything you like quinoa bowl

Essentially, you can take any veg (leftovers are great), chop up small and add to base bowl of quinoa. Mix in a dressing of olive oil and lemon juice, season with salt and pepper. Voilá! Avocados work well and of course you can add any leftover chicken/fish from last night’s supper.