zoom

    Save to your scrapbook

    Quinoa grain bowls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Quinoa grain bowls

    Use this recipe as a blueprint, adding tofu (to keep it vegan), a fried or poached egg, or prawns or shredded chicken to finish. It makes a great packed lunch, so  keep any leftovers in the fridge for the next day.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    250g quinoa, rinsed
    200g essential Waitrose radishes, finely sliced
    2 avocados, sliced
    ½ essential Waitrose cucumber, deseeded and sliced into batons
    5 essential Waitrose salad onions, sliced
    30g drained sushi ginger, shredded, liquid reserved
    2 tbsp sesame seeds, toasted
    2 sheets nori seaweed, snipped into shreds

    For the dressing:
    1 ½ tbsp sweet white miso paste
    3 tbsp liquid from the sushi ginger
    3 tbsp toasted sesame oil

    Method

    1. Cover the rinsed quinoa with 620ml water, add a pinch of salt and bring to the boil. Turn the heat to low and simmer gently for 15-20 minutes, stirring occasionally, until the quinoa is just cooked; set aside.

    2. To make the dressing, shake the miso, sushi ginger liquid, sesame oil and 2 tbsp water together in a lidded jar with a generous grind of pepper.

    3. Divide the cooked quinoa among bowls and top with the radishes, avocado, cucumber, salad onion, sushi ginger and sesame seeds. Spoon the dressing over to serve and finish with the shredded nori.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary