Savoury Quinoa Breakfast Bowl
Ingredients
- 1/2 cup cooked quinoa (approx 60g)
- 2 tsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mild chilli powder
- 1 pinch of salt
- 3 cherry tomatoes
- 1/2 small carrot (approx 30g)
- 1/2 small courgette (approx 40g)
- 1 small wedge of red cabbage (approx 55g)
- 1/2 small avocado
- 1 tbsp hummus
- 1 small handful of parsley finely chopped
Instructions
- Prepare the dressing - in a small bowl, whisk together the olive oil, red wine vinegar, onion powder, garlic powder, chilli powder, and a pinch of salt.
- Prepare the vegetables - finely chop the red cabbage and grate the carrot and courgette. Quarter the cherry tomatoes. Scoop out the avocado with a large spoon, then slice.
- Mix together - In a bowl, combine the cooked quinoa, chopped red cabbage, grated carrot, grated courgette and the dressing.
- Add avocado, hummus, cherry tomatoes and parsley - arrange the tomato pieces and avocado on top of the quinoa. Finish with a dollop of hummus and sprinkle the parsley over the top. Enjoy!
Notes
Storage Instructions:
Plain cooked quinoa can be kept in the fridge in an airtight container for up to 5 days. This recipe will not store well and tastes best when freshly prepared with the pre-cooked quinoa.