Quinoa Bowls


This is a really quick and versatile lunch that is portable for work, or quick for a busy day.


Base ingredients:

100g cooked quinoa (per person) – always great to have in the fridge (or cheat with a pouch)


Roasted cauli-broc with tahini hummus

200g cauliflower/broccoli, chopped into florets

large handful spinach

1 large cooked beetroot, sliced

5 walnuts, coarsely chopped

1 tbsp tahini

2 tbsp hummus

1/2 lemon cut into wedges


1. Roast the cauli/broc the night before tossed

in oil and salt – takes about 20mins on 180°C.

2. Put half quinoa in bowl, layer up with beetroot,

spinach, cauli-broc, walnuts, repeat layers.

3. Combine tahini, hummus, lemon juice and use as

dressing when ready to eat.



Greek style quinoa bowl

2 cups rocket

1 tsp extra virgin olive oil

80g artichoke hearts, quartered

1/2 cup diced cherry tomatoes

1/2 cup diced cucumber

1/2 cup assorted Greek olives

1/3 cup crumbled feta

sea salt and pepper

3 tbsp tzatziki


1. Assemble bowls, starting with the rocket, then add

the quinoa, followed by all the other ingredients.

2. Drizzle the tzatziki as a dressing when ready to eat.

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