Quinoa and Avocado Bowl
Fuel your morning with a vibrant, nutrient-dense bowl of quinoa and creamy avocado. It's a fresh, satisfying meal that keeps you energized for hours.
- Time
- 30 min active · 40 min total
- Yield
- 2 servings
- Steps
- 9
Ingredients
- Hass avocado 1 pcs
- Quinoa 4 tbsp
- Water 1.25 cup
- Cucumber 1 pcs
- Cherry tomatoes 6 pcs
- Carrot 1 pcs
- Cauliflower 50 g
- Canned red beans 2 tbsp
- Canned corn 1 tbsp
- Ground turmeric 0.3 tsp
- Sesame seeds 1 tsp
- Flax seeds 1 tsp
- Olive oil 1 tbsp
- Lemon juice 1 tsp
For serving
- Cilantro 2 sprig
Directions
Step 1
Rinse the quinoa. Wash and peel the carrot. Wash the avocado, cucumber, cherry tomatoes, and cauliflower. Prepare a saucepan, a skillet, and two serving bowls.
Step 2
Pour the quinoa into the saucepan, add 1 cup of water, and place over medium heat. Wait for the water to boil, then reduce the heat to low. Cook the quinoa until done, about 15-20 minutes. Remove from heat and cover with a lid.
Step 3
Heat a dry skillet over medium heat. Divide the cauliflower into small florets and sauté, stirring, for 2-3 minutes until lightly browned. Sprinkle with turmeric, mix, and heat for another 1 minute.
Step 4
Add ¼ cup of water to the cauliflower. Stir and simmer the vegetables until tender, about 4-5 minutes. Remove the skillet from the heat.
Step 5
Cut the carrot into thin matchsticks. Halve the cherry tomatoes. Slice the cucumber into 2-3 mm thick rounds.
Step 6
Cut the avocado in half, remove the skin and pit. Slice each half into 5-6 mm thick slices. Drizzle with lemon juice to prevent browning.
Step 7
Fluff the quinoa with a fork and divide it between deep plates. Arrange the cauliflower, cucumber slices, cherry tomatoes, canned beans, and corn evenly in each bowl.
Step 8
Add the carrot matchsticks and half of the sliced avocado to each bowl. Sprinkle with sesame seeds and flax seeds, and drizzle with olive oil.
Step 9
Garnish the quinoa and avocado bowls with whole cilantro sprigs.
