Rainbow Quinoa Bowls
Sweet, salty, crunchy, colourful and ALWAYS delicious!
INGREDIENTS
Choose your protein eg. chicken, salmon, prawns, tofu, fried or scrambled egg)
3 cups cooked quinoa (or brown rice). Add a stock cube or a Tbsp Nutra Naturals bone broth to the water in the saucepan while its cooking.
Zest of 1 lemon (or orange)
1 zucchini
1 cob of corn
2 bunches asparagus (or green beans). Or add frozen peas.
1 clove garlic
1 shallot
1 x 180g block of haloumi (or feta), cubed
1 carrot
½ cup sunflower seeds, pepitas, flaked almonds or pinenuts
½ cup dried cranberries
1 red capsicum
1 handful of fresh herbs: mint/basil/parsley
In a frying pan with some olive oil, butter or ghee, sauté the garlic and shallots. Finely dice all the veg and add to the frying pan and cook until just tender.
Add the haloumi.
Place quinoa in a large salad bowl and add all remaining ingredients. Stir everything together and add protein on top.
When Eadie was teeny tiny, a friend of ours brought over a huge bowl of this salad for us. It was so great to just open the fridge, quickly snack on a few spoonfuls and keep going while I had my hands full with a newborn.
The sky is the limit with what you throw in. It’s a great recipe for using up all your odds and ends before the next big shop. Roast veggies go amazingly well in this!