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Spring Vegetable Quinoa Bowl

Spring Vegetable Quinoa Bowl

By not-recognized
This easy to prepare quinoa bowl combines some of your favourite spring veggies with the delightful nutty flavour of  Quinoa.  Top it with a zingy tahini dressing and fresh avocado for a perfect lunch or dinner.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 150 g of quinoa
  • 45 g of rocket
  • 45 g of watercress
  • 2 beetroot, sliced
  • 120 g of purple sprouting broccoli
  • 1 red pepper, sliced
  • 1 tin of chickpeas, drained and rinsed
  • 1 avocado, for garnish (optional)
  • 1 sprinkle of chilli flakes, for garnish (optional)
  • 1 handful of fresh coriander, for garnish (optional)
  • 1 lemon, juice, for garnish (optional)
  • 1 tbsp of tahini, to dress (optional)

Method

5 steps

  1. Step 1

    Prepare Quinoa to instructions on bag.

  2. Step 2

    Preheat oven to 200ºC. Line a mid sized baking tray with parchment.

  3. Step 3

    Place sliced veggies and chickpeas on the tray, and drizzle with olive oil, salt and pepper.

  4. Step 4

    Bake for 20-25 minutes, flipping every 10. Veggies should be soft, and chickpeas should have a slightly crunchy exterior.

  5. Step 5

    Assemble everything in a large bowl, and top with desired dressing and garnishes.