Quinoa lunch bowl

A great bowl for lunch with friends or pop into a lunch box to take to work

Super easy to make, tastes delicious and is packed with nutrition

Ingredients:

• 100g quinoa
• Approximately 250ml water
• 1 large sweet potato
• 1 small cauliflower
• 1 tbsp of coconut oil
• ½ red onion, sliced
• 1tsp cumin
• ½ tsp ground cinnamon
• ½ tsp ground paprika
• 1 tsp Himalayan sea salt
• Ground black pepper to taste
• 50g baby spinach leaves
• 1 spring onion, sliced
• 1 tbsp of olive oil
• 1 tbsp of lemon juice
• 1 tbsp chopped parsley

Method:

• Preheat the oven to 200ºC/GM6
• Cut the sweet potato into chunks and the cauliflower into florets and place on a baking tray with the red onion along with the spices, salt, pepper and coconut oil. Mix together well.
• Roast in the oven for 25-30 minutes until golden brown and cooked through
• Cook the quinoa – wash and rinse the quinoa thoroughly (to remove the bitter taste). Place in a pan, cover with the water and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size). Drain and it is now ready to use.
• In a bowl mix the quinoa with the roasted vegetables, spinach leaves, spring onions and parsley. Add olive oil, lemon juice to taste.
• To serve, spoon into salad bowls and enjoy.

* If pushed for time, use a pre-cooked pouch of quinoa

** Keep in the fridge and use within 3-4 days.