Who could imagine that quinoa, a staple food originally from the Andes highlands in South America and enjoyed by indigenous peoples for more than 4000 years, would become so popular around the world centuries later? I must admit that at first, I was not such a quinoa fan. But that was until one day that I tasted it in a salad in a restaurant. Now I love the grain and I specifically enjoy preparing this quinoa bowl, using the one by Biocop.
I always have at least two bags of quinoa at home, because it’s just the perfect ingredient for those occasions when you don’t really have the time to cook or feel like spending much time in the kitchen. It’s both delicious and super healthy.
This recipe today is only a suggestion. There are so many things you can combine it with. In this case, I decided to add yellow and purple carrots, radishes, pumpkin seeds, and avocado. I garnished it with herbes de Provence, mint leaves and avocado oil. Really simple to prepare. Instant meal!
240 ml water
120 gr Biocop royal quinoa
Half a yellow carrot
Half a purple carrot
A handful of herbes de Provence
A dash of avocado oil
Half an avocado
Salt, pepper, pumpkin seeds, and mint leaves to taste
Wash the quinoa under cold tap water using a fine sieve. Roast it for a couple of minutes in a pan and then cook it, over low heat and covered, for about 20 minutes in 240 ml of water. You’ll know it’s ready when it’s al dente, that is, slightly firm and crunchy.
Meanwhile, slice the carrots and radishes using a mandoline and then cut the avocado. Strain the quinoa, let it rest for a couple of minutes, put in in a bowl, add a dash of oil and mix. Add the carrots, avocado, fresh mint, herbes de Provence, salt, pepper and…buon appetito!
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