Tuesday, 9 June 2015

Middle Eastern Quinoa Bowl

It's so inspiring to see how entirely different other cultures food traditions are from ours. I mean, it's so intriguing and exiting to see the variations within the cuisine. I have always been a huge fan of middle eastern food. It must be something about the simplicity and richness of flavour that the food brings that really appeals to me. I chose to take this classic bowl - originally made on couscous, veggies and meat, and do a little twist on the dish. This really is the perfect everyday dinner, as it tastes insanely delicious and is very nourishing!

Serves 4

1/2 cup white quinoa
1 1/2 cups water
some olive oil
1 red pepper
1 zucchini/courgette
1/2 broccoli
1/2 cauliflower
2 small organic sweet potatoes
1 avocado
1 pinch salt & pepper

Start by cooking the quinoa and sweet potatoes. Heat up the water in a pot and once it's boiling, add in the quinoa. Let it cook for 20 minutes before draining. For the sweet potatoes you need to firstly chop them into medium sized cubes before adding into a pot of boiling water. Let it boil for 15 minutes. Add a couple tablespoons of olive oil into a frying pan. Slice the red pepper and the zucchini/courgette, and let them cook for about 5 minutes before turning the vegetables to get a lovely bronzy colour on the other side as well. Set them aside. Chop the broccoli and cauliflower into medium sized bouquets and place them on the heated frying pan. Let them roast until you see that they're turning slightly darker and get a crispy surface. Chop the avocado, and place all of the vegetables and the quinoa into a mixing bowl and toss. If needed, add some salt and pepper. Serve in portions or place into a large serving plate. 

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