A wholesome bowl containing little portions of several foods like quinoa, vegetables, eggs; served with delicious sauces and different toppings. Enjoy this healthy, tasty & tummy filling bowl for your lunch or dinner!
Step 1: Cooking the quinoa
Ingredients:
• ½ cup quinoa
• 1 cup of water
• ½ teaspoon salt
Method: Soak half a cup of quinoa for 15 minutes. Rinse the quinoa thoroughly under running water by placing on a fine-mesh strainer. Boil the water & add salt to it. Add in the soaked & rinsed quinoa. Bring it to a boil over medium flame/heat & then decrease the heat (simmer). Keep stirring in between. Cook until the quinoa absorbs the water (may take around 15-20 minutes). Once it is cooked, switch off the flame, cover, & let the quinoa steam for 5 minutes.
Step 2: Steaming the vegetables
Ingredients:
• Vegetables of your choice – Broccoli, Spinach/palak, Carrots, sweet corn, cauliflower, green beans, green peas or sweet potatoes
Method: Steam the vegetables [I have used broccoli, spinach (palak), carrot, & sweet corn] on medium heat for 10 to 15 minutes
Step 3: Scrambled eggs (Egg bhurji)
Ingredients:
3 eggs
1 medium-sized onion (finely chopped)
1 medium-sized tomato (finely chopped)
Any other vegetables of your choice (capsicum or mushroom) – optional
2 tablespoons oil
1 teaspoon salt
2 teaspoons magic masala powder
Method: Heat the oil in a pan. Saute the finely chopped onion and tomato. Add the vegetables (capsicum or mushroom) and saute it for a while. Add salt and masala powder. Add in the eggs and scrambled it until cooked & well combined. You can garnish it with few coriander leaves
Step 4: Avocado-Basil pesto
Ingredients:
• 1 ripe Avocado
• 6-8 basil leaves
• 1-2 green chillies (according to your spice level)
• 4-5 mint leaves & few coriander leaves
• ½ teaspoon of salt
• ½ teaspoon black pepper powder
• 2 teaspoons lemon/lime juice
• 2 tablespoons lightly toasted pine nuts
• 5-6 lightly toasted cashews
• 1 teaspoon of olive oil
Method: Transfer all the ingredients into a blender and blend it into a thick, smooth paste.
Step 5: Yoghurt lime sauce
Ingredients:
• 1/4th to 1/3rd cup of Greek yoghurt/hung curd
• Mint leaves – 5 to 6
• ½ teaspoon of salt
• ½ teaspoon black pepper powder
• 1 to 1 ½ teaspoon lemon/lime juice
Method: Combine all the ingredients
Step 6: Apple salsa
Ingredients:
• 3 tablespoons of finely chopped apple
• ½ tsp. of lemon/lime juice
• pinch of salt
• ¼ tsp. of red chilli flakes
Method: Mix all the ingredients
Step 7: Assembling
Place 1 to 2 scoops of cooked quinoa in a bowl and add in all the prepared sides (steamed vegetables, apple salsa & cucumber), scrambled eggs and the sauces. Sprinkle the roasted seeds of your choice like sunflower, pumpkin, sesame & chia seeds or any nuts of your choice.
Notes:
• Rinsing the quinoa is important to remove the natural coating, which makes the cooked quinoa taste bitter.
• If you are a vegetarian substitute the eggs with paneer (cottage cheese). For the vegan version, you can use tofu.
• In Avocado-basil pesto, adding mint & coriander leaves is optional. If pine nuts are not available, then add extra cashews
Background music acknowledgement:
Fruits by JayJen Music Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library