Quinoa, spinach and avocado power bowl
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.
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.