Try my quinoa lunch bowl for a healthy and flavourful lunch! Packed with protein, fiber, and fresh flavors, this dish is a perfect blend of Indian and Western cuisines. It’s quick, easy, and super satisfying!
Tiffin menu is one of my biggest question marks on a school night. Both mumma and daughter have their constraints for it – has to be healthy (mumma) and tasty (both); cannot be repetitive (daughter); friends should like it too (daughter); something that can be eaten cold (mumma); and shouldn’t be messy to eat in school (daughter). It’s difficult to come up with something that fits all criteria if I don’t plan. So now I’ve started adding tiffin to my meal plans. And quinoa features once every week in it.
This week’s Quinoa lunch bowl came together beautifully thanks to a delightful surprise from a friend. A friend recently brought us a generous gift – a basket of fresh avocados! While we indulged in some classic guacamole that evening, I wanted to try more ways to enjoy their creamy goodness.
With some pumpkin sabzi left in the fridge and lots of fresh basil from our farm, the idea of a quinoa lunch bowl took shape. This dish is a fusion of flavours and textures, featuring tri-colour quinoa, a flavorful Indian-spiced pumpkin curry, creamy avocado slices, and a drizzle of homemade basil pesto.
The lunch bowl is not only delicious but also incredibly versatile. It’s a perfect meal-prep option for busy weekdays, a satisfying lunch on its own, or a delightful side dish for a summer gathering.
Quinoa Lunch Bowl with Basil Pesto
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup mixed quinoa (~150g) use mixed or a single variety
- 2 tbsp Olive oil
- Salt to taste
- Pepper to taste
- 2 avocados
- ½ cup Pumpkin fry leftover
- 2 tbsp basil pesto
Instructions
- Wash the quinoa under running water in a fine mesh colander. Quinoa seeds have a naturally occurring bitter coating called saponins which gives it a bitter flavor. Rinsing helps remove that.
- Add the rinsed quinoa to a pot. Top with double the amount of water, 1 tbsp olive oil and a little salt.
- Bring to a boil. Reduce heat to maintain a simmer and cook until all the water is absorbed. About 10-15 mins. *
- Slice the avocados and srinkle with salt and pepper
- Re-heat the Pumpkin fry vegetable and adjust seasoning if required.
To assemble
- In a bowl (or tiffin box), place quinoa on one, sliced avocados on one and the pumpkin fry on other.
- Drizzle with fresh basil pesto and serve.
To eat
- Mix everything up together and dig in!
Notes
- *You will know that the quinoa is cooked when it is puffed up and you will see a curly little “tail” come out of each quinoa seed which is, in fact, the seed’s germ or bran. This tail that sprouts out when quinoa is perfectly cooked is super nutritious.
- Any leftover vegetable-fry can be paired with this lunch bowl.
- When sending in kids lunch box, mix everything well in the pan and then out in tiffins.
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