Green Quinoa Bowl

This quinoa bowl of green goodness is both vegan and gluten-free, but does not disappoint on the taste-front. An easy dish to make that helps you keep on track with any clean eating routine. *From The Hungry Hungry Husband and Deliciously Ella*

Course Lunch

Cuisine British, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings 5

Calories 241kcal

Ingredients

120 g quinoa
100 g kale roughly chopped
2 courgettes diced
300 g frozen peas
2 garlic cloves crushed or finely chopped
½ lime juice of
75 g almonds skins on
½ teaspoon dried chilli flakes
1 tablespoon tamari or soy sauce if you’re not gluten-free
2 tablespoons toasted sesame oil
drizzle olive oil
salt & pepper for seasoning

Instructions

Cook the quinoa & peas:

Boil a kettle and then add the quinoa & double that much boiling water to a saucepan (i.e. a 1:2 ratio of quinoa:water)
Pour boiling water from the kettle over the 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

Toast the almonds:

Put a large frying pan on a high heat and, once hot, add almonds and ½ tbsp 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:

Using the almond pan on a medium heat (no need to wash), add 1 tbsp sesame oil, garlic and 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 then remove from the heat

Make the pea purée:

Blend 200g of the defrosted peas in a blender/food processor with the lime juice, 1 tbsp sesame oil and salt & pepper until smooth and then transfer to an air-tight container in the fridge until needed

Finish the dish:

Mix the cooked quinoa with the greens mixture, remaining 100g peas, ½ tbsp tamari/soy sauce, a drizzle of olive oil and salt & pepper, and then transfer to an airtight container 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

Notes

*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

*alternatives* if, like The HHH, you prefer your lunch with a little meat in, simply add 100g diced chorizo in at this stage