A gluten-free, green bowl of goodness.
This healthy bowl, full of fresh flavours and complementary textures, won’t leave you disappointed — or hungry!
For me, this vegan quinoa bowl is the perfect dish that is both super healthy and yet also rather indulgent at the same time. I think it’s something to do with the sophistication of making your own pea purée — something I always associate with my brother’s more refined culinary skills — but maybe that’s just me?! Either way, it’s still a really easy dish that takes clean eating recipes to another level.
I came across the original recipe, ‘Nutty Pea & Quinoa Bowl’, on Deliciously Ella‘s food blog and immediately wanted to test it out on The Hungry Hungry Husband. Unfortunately this now appears to have been taken down, so it’s a good job you can find a version of the recipe here instead! Admittedly, his initial response was “Looks like it could do with a bit of chorizo chopped up into it!”, but he did try it nonetheless. Unfortunately, he wasn’t 100% won over, still balking at its lack of meat… Ah well, I can’t win every battle! In my opinion, though, those tamari-seared almonds bring the unmistakable umami flavour hit you get from meat, which I’m counting as a win for the vegan, green quinoa bowl regardless!
Prep time: 10 mins | Cook time: 15 mins | Servings: 5
Essential kit: blender/food processor
Full Instructions
Cook the quinoa & peas:
- Boil a kettle
- Once boiled, add 120g quinoa & then double that much boiling water to a saucepan (i.e. a 1:2 ratio of quinoa:water) — just use whatever receptacle you measured your quinoa into and then add twice that much water, no need to weigh the water!
- Pour boiling water from the kettle over 300g frozen peas to defrost them
- Bring the quinoa to the boil, then turn down the heat and let it simmer for 12–15 mins
- When it’s done, drain the water and set aside for now
Toast the almonds:
- Put a large frying pan on a high heat and, once hot, add 75g almonds and ½ tablespoon tamari/soy sauce
- Keep moving them around the pan, letting them catch a little and get darker
- After only a few minutes, they should have absorbed all the liquid and start to smell really good — take them off the heat and set aside
Cook the greens:
- Roughly chop or rip up 100g kale, discarding any tough stalks, and dice up 2 courgettes
- Using the almond pan on a medium heat (no need to wash it!), add 1 tablespoon sesame oil, 2 garlic cloves (crushed or finely chopped), and ½ teaspoon chilli flakes
- Once it’s bubbling, add the kale & courgette and sauté for 5–10 minutes until everything is soft and the kale has reduced down
*alternatives* If, like The HHH, you prefer your lunch with a little meat in, simply add 100g diced chorizo in at this stage - Remove from the heat
Make the pea purée:
- Add 200g of the defrosted peas to a blender or food processor with the juice of ½ lime, 1 tablespoon sesame oil, and some salt & pepper
- Blend until smooth, then transfer to an air-tight container, and leave in the fridge until needed
Finish the dish:
- Mix the cooked quinoa with the greens mixture, the remaining 100g peas, ½ tablespoon tamari/soy sauce, and a drizzle of olive oil
- Season to taste, transfer to an airtight container and pop in the fridge
In the morning:
- Dish a portion of the quinoa mix into your chosen lunch box
- Add a good dollop of pea purée and scatter over a handful of tamari almonds
*hot option* take the 3 elements to work separately, pop the quinoa mix into the microwave for a few minutes, and then add the pea purée and almonds afterwards
Final thoughts from The Hungry Hungry Husband?
“It’s great as a vegetarian dish, but I’m still having mine with chorizo in, please!”
