Nourishing Quinoa Bowl
A tasty bowl of comforting and wholesome goodness from nutritionist Anna Lisle... and there's no need to worry about special dietary requirements here - this one's gluten-free, dairy-free and sugar-free!
Written by
Anna Lisle
Serves: 4
Cooking time: 1 hour
Ingredients:
* indicates optional ingredients
700g butternut squash (or any pumpkin/squash), peeled
2 tbsp extra virgin olive oil
190g quinoa (white, red or tricolour), washed and drained
- 500ml organic beef bone broth
3 spring onions, finely sliced
1 handful of pea shoots
50g mung, adzuki, lentil and pea sprouts*
A few handfuls of coarsely chopped fresh herbs (flat-leaf parsley, basil, tarragon and/or dill)
3-4 tbsp white and black chia seeds
Mustard Vinaigrette
80ml extra virgin olive oil
3 tbsp red wine vinegar
1 lemon, juiced
2 tbsps wholegrain mustard
sea salt & freshly ground pepper
Method:
- Preheat oven to 200°C.
- Start by roasting the pumpkin. Chop into cubes and place on a baking tray. Add olive oil and toss to coat. Bake for 30–40 minutes (tossing halfway through) or until the pumpkin is tender and golden around the edges. Set aside and allow to cool to room temperature.
- Place quinoa and broth in a small saucepan and bring to the boil. Reduce heat, cover and cook for about 15 minutes until the liquid has been absorbed and the quinoa is tender. Uncover, fluff the quinoa with a fork and set aside to allow to cool.
- Place quinoa in a large bowl. Add roasted pumpkin cubes, spring onions, pea shoots, mixed sprouts (if using), herbs and chia seeds.
- Combine vinaigrette ingredients in a small jug. Drizzle dressing over salad and toss to combine.
- Divide between bowls and scatter with extra chia seeds, to serve.
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
View product
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