Quinoa Bowl with a Tahini Dressing
Quinoa Bowl cooked in Bone broth with avocado, tahini and roasted chickpeas
Equipment
- 1 saucepan
Ingredients
Quinoa Base
- 473 ml water
- 2 tbsp Bone broth powder we recommend Planet Paleo
- 240 grams Quinoa uncooked and rinced
- 200 g in season greens we love broccoli or beans
- 200 g canned chickpeas drained and rinsed
- 1 avocado sliced
- 1 handful spring onions chopped
- hemp seeds for topping
Miso Tahini Dressing
- 4 cloves garlic minced
- 3 tbsp tahini
- 3 tbsp Greek yogurt can be fat free/low fat
- 2 tsp maple syrup
- 1 tbsp gluten free Soy Sauce
- 5 tbsp Cold Water
Instructions
- Preheat oven to 180 fan and toss the chickpeas in a little olive oil. Line a baking tray with foil and cook for 20mins until crisp. Life out and leave to cool.
- Whilst the chickpeas are cooling in a medium-sized saucepan, prepare the chicken bone broth. Place on medium heat; add 2 cups of warm water and 2 scoops of Chicken Soup Bone Broth Protein. Whisk until combined.
- Rinse quinoa thoroughly in a colander for 2–3 minutes, and place in the saucepan with the bone broth. Heat to high and bring to a boil. Once it reaches a boil, reduce heat and let simmer for 15–20 minutes; fluff with a fork. The quinoa will absorb the broth. Set aside for 10 minutes to allow it to cool.
- While the quinoa is cooking, blanch the broccoli. Fill a medium saucepan with water and 1 teaspoon sea salt and bring to a boil. Lower the broccoli florets into the boiling water and cook for 2–3 minutes. Broccoli should be bright green and tender-crisp.
- Make an ice bath; fill a medium bowl with cold water and ice. Remove the broccoli from the boiling water and immediately plunge into ice water. When the broccoli is completely cool, drain well.
- Prepare the dressing. In a medium bowl, whisk garlic, tahini, miso paste, maple syrup, soy sauce and sea salt until smooth. Add in cold water, 1 tablespoon at a time until dressing reaches desired consistency.
- Assemble the bowl. Place 1 cup of cooked quinoa in a bowl. Add in chickpeas, avocado, green onion and hemp seeds. Consider additional toppings or substitutes. Top with miso tahini dressing.
Notes
Serving Size 1 bowl (573g) Calories 580, Carbs 78.4 grams, Fibre 24.3 grams, Sugar 8.8 grams, Fat 20.1 grams, Saturated Fat 2.8 grams, Unsaturated Fat 14.4 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 33.2 grams, Sodium 490 milligrams (33% DV)