Quinoa Lunch Bowl with Basil Pesto
Try my Quinoa Lunch Bowl for a healthy and flavourful lunch! Packed with protein, fibre, and fresh flavours, this dish is a perfect blend of Indian and Western cuisines. It's quick, easy, and super satisfying!
Servings: 4
Calories: 295kcal
Ingredients
- 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.
Nutrition
Calories: 295kcal