Fresh green quinoa bowl
This fresh green quinoa bowl combines protein-rich quinoa, nutrient-dense kale, and creamy avocado with a hint of lemon. It's quick to prepare and offers a delightful balance of flavours, enhanced by yeast and basil.
Cook time 15 min
Prep time 5 min
Ingredients:
1 cup quinoa2 cups water
1 cup kale
1.50 tbsp lemon juice
1 tbsp yeast
1 tbsp basil
1 sheet seaweed
1 dash salt
1 dash black pepper
1 avocado
This fresh and zesty green quinoa bowl is a flavorful, nutrient-packed meal that's perfect for a light lunch or dinner. Combining the protein-rich quinoa with the nutritious kale, creamy avocado, and a hint of lemon, this recipe is both delicious and easy to prepare. The addition of yeast and basil brings out deeper flavors, while the seaweed adds a unique, savory touch.
Instructions:
- Start by rinsing the quinoa under cold water using a fine-mesh strainer. This helps remove the natural coating, called saponin, which can make it taste bitter or soapy.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the quinoa with a fork and set it aside to cool slightly.
- While the quinoa is cooking, wash and chop the kale into bite-sized pieces.
- Blanch the kale by boiling it in water for 1-2 minutes until it turns a vibrant green, then immediately transfer it to a bowl of ice water to stop the cooking process.
- Drain the kale and set it aside.
- In a large mixing bowl, add the cooked quinoa, blanched kale, and lemon juice.
- Sprinkle in the nutritional yeast, chopped basil, and torn seaweed pieces.
- Season with a dash of salt and black pepper, to taste.
- Cut the avocado in half, remove the pit, and dice the flesh into bite-sized cubes.
- Gently fold the diced avocado into the quinoa mixture.
- Taste and adjust seasoning if necessary.
- Serve the fresh and zesty green quinoa bowl immediately, or refrigerate for a chilled option.
In just a few simple steps, you can create a nutritious and vibrant green quinoa bowl that’s bursting with fresh flavors. Perfect for a quick yet wholesome meal, this recipe offers all the benefits of plant-based ingredients while satisfying your taste buds. Enjoy it as a standalone dish or as a side to your favorite protein.
Fresh green quinoa bowl FAQ:
Cook the quinoa for about 15 minutes. After bringing it to a boil, reduce the heat to low, cover, and let it simmer until the water is absorbed and the quinoa is tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, add the avocado fresh before serving.
Yes, you can substitute kale with spinach or Swiss chard. Just adjust the blanching time as tender greens like spinach will only need about 30 seconds in boiling water.
You can use either white, red, or a blend of quinoa for this recipe. All types will work well and provide different textures and flavors.
This recipe is already vegan as it uses quinoa, kale, avocado, and a dressing made with lemon juice and nutritional yeast, which is plant-based.
Cooking Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural saponin coating, which can make it taste bitter.
- For added flavor, consider cooking the quinoa in vegetable broth instead of water.
- Massage the kale with a little bit of lemon juice and salt before adding it to the bowl to make it more tender.
- Use a ripe avocado for the best creamy texture.
- If you don't have fresh basil, you can substitute with dried basil, but reduce the quantity as dried herbs are more potent.
- To enhance the seaweed’s flavor, you can toast it lightly before crumbling it into the dish.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 4.15g
Carbohydrates 16g
Fiber 6g
Sugar 0.99g
Fat 9g
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