Got back from the gym starving hungry and needing to use up some veggies in the fridge & this was what I ate 20 mins later:
Quinoa Veggie Bowl
There is a lot of food in this so if you are hungry & have a big appetite this is a main course for 2, but it would easily do 3 with smaller appetites or 4 as a side with a roasted portobello mushroom.
1. Boil 1/2 cup rinsed quinoa in 1 cup of water for 15 mins. Turn off heat, grind a little salt into the quinoa, stir and allow to fluff for 5 mins.
2. While quinoa is cooking. In a wok over a medium heat add in this order:
1 tbsp water
2 tsp lemongrass & mint white balsamic vinegar
6 asparagus spears chopped into 1/4-1/2 inch slices. Keep the tips aside til the end
2-4 brocolini stems chopped same size as asparagus. Keep the florets aside til end.
1 1/4 inch slice of kholrabi cubed
2 very small golden beets, sliced thinly
1 small carrot sliced thinly
2 sticks celery sliced
4 crimini mushrooms sliced
3 black/dinosaur kale leaves sliced into ribbons
Steam fry for 5-7 mins til tender crisp
Add the asparagus tips and brocolini florets
Turn up heat if needed to finish cooking & cook for a further minute or two
When cooked take off heat & add another tablespoon of the lemongrass mint white balsamic
3. While quinoa & veg mix cook gather.
2 tablespoons of your favourite hummus
2 spring onions sliced
8-10 sugar snap peas, each cut into 4
1/2 advocado cubed
2 tablespoons of your favourite creamy vegan dressing
handful cilantro chopped
2 tablespoons toasted sesame seeds
4 Assemble
In 2 big deep salad bowls:
In bottom put fluffed quinoa
Top with tender-crisp veg, then hummus followed by cold veg then dressing, ending with cilantro and sesame seeds.
Enjoy!
