Quinoa Salad Superfood Bowl
The bowl that will leave you counting the minutes till lunchtime. My go to lunch dish when I'm on autopilot mode. Satiating, energizing and a perfect symphony of textures and colours. Go crazy with toppings and be sure to toss in a bunch of herbs.
INSTRUCTIONS
1. Bring the water to boil in a medium pot over high heat. Rinse the quinoa and add to the boiling water with a pinch of salt. Reduce to medium heat and let it simmer until thoroughly cooked (aprox 15 minutes).
2. In a separate small pot, bring water to boil and soft boil the egg for 8 minutes. Meanwhile, chop the celery, cucumber, ginger, chili and cherry tomatoes.
3. Remove the egg from the water with a spoon and run under cold water to cool slightly. Next, rinse the quinoa under cool water.
4. To assemble, pile a small mount of cooked quinoa in the centre of a large serving bowl and arrange the guacamole, hummus and chopped veggies around it. Top with the peeled soft boiled egg in the centre. Sprinkle with olive oil and lime juice and toss the ginger, chili and coriander on top.
TIP
Cooking time: white quinoa cooks faster and takes 10-15 min. Red quinoa might take longer, 20 min.
Storage: cooked quinoa holds up to four days in the fridge in a glass jar.