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Quinoa bowl with avocado and apple

Name: Quinoa bowl with avocado and apple
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 10 g pumpkin seed; 150 g tricolor quinoa; 300 ml water; 1 tsp salt; 1 tbsp olive oil; 0.125 tsp pepper; 0.5 unit onion, cut into thin strips; 2 tbsp vinegar; 2 tsp pickling salt; 125 g cherry tomato, halved; 1 tsp oregano; 1 tbsp olive oil; 0.25 tsp salt; 0.125 tsp pepper; 1 unit apple, peeled and cut into 1 cm cubes; 15 ml mustard; 15 g honey; 1 tbsp olive oil; 0.25 tsp salt; 0.125 tsp pepper; 100 g avocado; 1 tbsp olive oil; 0.25 tsp salt; 0.125 tsp pepper

A quick vegetarian bowl with a base of tricolor quinoa, avocado purée, fresh apple, pickled onion, and cherry tomatoes. The mustard and honey vinaigrette adds a sweet and tangy touch that enhances all the flavors.

Servings: 2
Cook: 25 min

Ingredients

10 g pumpkin seed
150 g tricolor quinoa
300 ml water
1 tsp salt
1 tbsp olive oil
0.125 tsp pepper
0.5 unit onion, cut into thin strips
2 tbsp vinegar
2 tsp pickling salt
125 g cherry tomato, halved
1 tsp oregano
1 tbsp olive oil
0.25 tsp salt
0.125 tsp pepper
1 unit apple, peeled and cut into 1 cm cubes
15 ml mustard
15 g honey
1 tbsp olive oil
0.25 tsp salt
0.125 tsp pepper
100 g avocado
1 tbsp olive oil
0.25 tsp salt
0.125 tsp pepper

Instructions

In a saucepan, toast the pumpkin seeds over medium heat for 2–3 min. Remove.
Add the water, salt, and tricolor quinoa to the same saucepan. Bring to a boil and cook covered over medium-low heat for 12 min.
Once the quinoa is cooked, fluff it and let it rest with the lid on. Season with oil, salt, and pepper to taste.
Peel the onion and cut it into thin strips. In a bowl, mix the onion with the vinegar and pickling salt, then let it rest.
Cut the cherry tomatoes in half and set aside in a medium bowl. Dress with oregano, oil, salt, and pepper.
Peel the apple and cut it into 1 cm cubes. In a small bowl, mix the mustard, honey, a drizzle of oil, salt, and pepper.
In another bowl, combine the avocado with a drizzle of oil, salt, and pepper and mix into a paste.
Serve the quinoa as the base of the dish. On top place the drained onion, avocado paste, apple, cherry tomatoes, and pumpkin seeds.
Finish by adding the mustard and honey vinaigrette to taste.

Nutrition (per serving)

Calories: 743 kcal
Protein: 15 g
Carbohydrates: 79 g
Fat: 42 g
Fiber: 13 g