Quinoa Salad Bowl
Cook up a big batch of quinoa in advance (it takes only 15 minutes!) and turn it into some of these tasty quinoa-based bowls. Coconut Milk Breakfast Quinoa. Superfood Quinoa Breakfast Bowls. Quinoa, Kale + Pesto Breakfast Bowls. Quinoa Taco Salad + Chipotle Lime Dressing. Balsamic Chicken Salad Bowls.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut the top of the Red Chili Peppers (1 1/2 cups) off and discard. Slice up the rest of the pepper into strips and place in a baking dish. Drizzle with Olive Oil (3.5 oz), Salt (1 tsp), and Ground Black Pepper (to taste) place in the oven to roast for around 30-45 minutes.
step 3
While the peppers are roasting, put Quinoa (3/4 cup) into the basket. Rinse quinoa with water.
step 4
Put the basket into a bowl and fill it with water, enough to cover the bottom of the basket.
step 5
Put the lid on and start Thermomix. Set for 18 minutes, speed 3, temperature 100 degrees.
step 6
When the quinoa is done, remove the basket and place the quinoa in a bowl to cool.
step 7
Make the red pepper sauce by placing red peppers, Garlic (1 clove), Almonds (1 cup), Lemon (1), in the Thermomix jug and blend for 45 seconds on speed 5.
step 8
Mix half of the chopped herbs with the chopped Cucumber (1).
step 9
Mix the remaining herbs with the Feta Cheese (3 Tbsp).
step 10
Place the cooked and cooled quinoa in a bowl, and top with 2 Tbsp of the red pepper sauce.
step 11
Arrange the Kalamata Olives (2 2/3 Tbsp), sliced Red Onions (3 Tbsp), Hummus (2 Tbsp), Fresh Basil (2 1/2 cups), and Fresh Parsley (1 cup) in the bowl.
step 12
Season to taste with Lemons (to taste), Salt (to taste) and Ground Black Pepper (to taste). Serve and enjoy!
