Healthy summer recipe for 4 (makes 2 of each flavour) people, takes only 15 mins; recipe has onion, quinoa, thyme, vegetable bouillon powder, avocado, tomatoes, basil, kalamata olives, extra virgin olive oil, cider vinegar, rocket, chickpeas, beetroot, tomatoes, mint, cumin seeds, ground cinnamon, extra virgin olive oil, cider vinegar, orange and pine nuts.
Bulgur & quinoa lunch bowls
Course: Healthy summer
Servings
4 (makes 2 of each flavour)
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 2 tsp extra virgin olive oil
- Onion: 1 large onion, very finely chopped
- Mint: 2 tbsp chopped mint
- Beetroot: 160g cooked beetroot, diced
- Rocket: 2 big handfuls of rocket
- Basil: 4 tbsp chopped basil
- Cider Vinegar: 2 tsp cider vinegar
- Thyme: 2 sprigs of thyme
- Avocado: 1 avocado, halved, destoned and chopped
- Orange: 1 orange, cut into segments
- Quinoa: 150g bulgur and quinoa (this comes ready mixed)
- Ground Cinnamon: several pinches of ground cinnamon
- Cumin Seeds: 1 tsp cumin seeds
- Tomatoes: 2 tomatoes, cut into wedges
- Chickpeas: 210g can chickpeas, drained
- Pine Nuts: 2 tbsp toasted pine nuts
- Vegetable Bouillon Powder: 2 tsp vegetable bouillon powder
- Kalamata Olives: 6 Kalamata olives, halved
Directions
- Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.
- For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.
- For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.
