Quinoa Veggie Bowls

Quinoa Veggie Bowls

Takes: 30 minutes

Makes: 2 bowls 

Oven temperature: 425 f 

Ingredients

• 3/4 cup quinoa 
• 1 avocado 
• Olive oil 
• 1/2 a bunch of kale 
• 1 carrot, sliced into matchsticks 
• 1/3 of a cucumber, sliced into matchsticks 
• 1/2 of a sweet pepper, sliced into matchsticks 
• Optional: 1 seared tuna steak, sliced 

Dressing: 

• 2 inch piece ginger root 
• 2 cloves garlic 
• 1 tablespoon miso 
• 2 tablespoons rice wine vinegar 
• 2 teaspoons sesame oil 
• 2 teaspoons soya sauce 
• juice and zest of half a lime 
• 3-4 tablespoons sunflower oil 
• 1 tablespoon water, to loosen 

Garnishes: 

• Crispy onions 
• Pickled ginger 
• Pickled carrot 
• Green onions 

Method: 

1. Preheat the oven to 425f for the Kale. 
2. Cook quinoa according to package directions. I usually put in the rice cooker for around 20 minutes, with a 2:1 water ratio.
3. While the quinoa cooks, start slicing the veggies into matchsticks. I try to make the carrots as small as I can for better mouth feel and keep the cucumber and pepper slightly bigger. 
4. Wash and de-stem the kale. Toss it on a sheet pan with a drizzle of olive oil and a pinch of salt and pepper. Roast for 5 minutes, or until crispy, but not browned. 
5. Put the ginger, garlic, miso, sesame oil, vinegar, and soya sauce in a tall container or mason jar, suitable for an immersion blender. Blitz it on low and start adding the oil in a slow stream. Once it looks nice and smooth, grate in the lime zest, and add the lime juice. Blitz again and check for seasoning. I usually add a tablespoon or so of water at this point to loosen it up a little, use your judgement for this.
6. Start assembling the bowls. Add quinoa to bottom of shallow bowl, top with sliced veggies arranging around the bowl. Add a handful of crispy kale and half an avocado per bowl, sliced. Arrange any additional items, like seared tuna and top with desired garnishes. Drizzle with miso ginger dressing and enjoy!