Quinoa, spinach and av­o­cado power bowl

Irish Examiner - Weekend - - Food -

This one isn’t called a power bowl for noth­ing; it’s quite lit­er­ally burst­ing with good­ness. Quinoa is a com­plete pro­tein source, rich in fi­bre and nu­tri­ents like mag­ne­sium, iron and cal­cium.

It’s a nat­u­rally gluten free and lower GI op­tion too. I’ve given it a twist by adding a de­li­cious co­conut lime flavour. Spinach is packed with fo­late, iron and vi­ta­mins A and K. It gives the dish a vi­brant pop of colour. Av­o­cado is full of good fats plus vi­ta­min E for skin and heart health. I love it as it adds a de­li­cious creami­ness to the dish.

The honey lime dress­ing is a great one to add to the reper­toire and tastes de­li­cious on any salad. Serve this with some chicken or a dol­lop of hum­mus for an ex­tra pro­tein hit. Prep time: 5 min­utes Cook time: 15 min­utes Serves: 4


For the quinoa: 100g un­cooked quinoa, rinsed un­der cold water 200ml low sodium vegetable stock or water Tbs co­conut oil

1 lime, juiced and zest finely grated

Salt and pep­per, to taste

For the dress­ing: Tbs olive oil

1 lime, juiced Half tbs honey To serve:

1 small pun­net of cherry toma­toes, halved

1 hand­ful of co­rian­der, roughly chopped

4 scal­lions, sliced 1 jalapeno, thinly sliced (op­tional)

1 small bag of baby spinach 2 av­o­cado, diced or sliced


To make the quinoa: Add the quinoa and the stock (or water) to a saucepan over a high heat and bring to the boil. Once boil­ing, re­duce the heat, cover the pot and sim­mer for about 15 min­utes, or un­til all the liq­uid is ab­sorbed. Stir in the co­conut oil, lime juice, lime zest, salt and pep­per. Set aside un­til you are ready to as­sem­ble the salad. To make the dress­ing: Whisk to­gether the olive oil, lime juice and honey. Set aside with the quinoa.

To serve:

Stir the quinoa, halved cherry toma­toes, co­rian­der, scal­lions and jalapeno pep­per, if us­ing. Sea­son with salt and pep­per. Di­vide the spinach be­tween four bowls, place the quinoa salad on top and driz­zle with the dress­ing. Top with the av­o­cado and serve.

This salad can be eaten im­me­di­ately or stored in an air­tight con­tainer in the fridge. Do not cut the av­o­cado un­til just be­fore serv­ing as it may turn brown.

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