Turmeric Quinoa Bowl
Pack this healthy vegetarian power bowl for lunch and you’ll be feeling relaxed for the rest of the workday!
Ingredients
- 1 tbsp (15 mL) coconut oil
- 1 tbsp (15 mL) minced fresh ginger
- 2 tsp (10 mL) ground turmeric
- 1 tsp (5 mL) salt, divided
- 1 cup (250 mL) quinoa
- 1/3 cup E.D.SMITH® No Sugar Added Raspberry
- 3 tbsp (45 mL) lemon juice, divided
- 4 cups (1 L) packed shredded kale leaves (stems removed)
- 1/3 cup (75 mL) olive oil, divided
- 1 ripe avocado halved, pitted, peeled and sliced
- 2 tbsp (30 mL) apple cider vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 clove garlic minced
- 1/4 tsp (1 mL) pepper
- 1 can (19 oz/540 mL) chickpeas drained and rinsed
- 1/2 cup (125 mL) chopped toasted almonds
- 2 green onions thinly sliced
Directions
- In large saucepan, bring 1 3/4 cups (425 mL) water, coconut oil, ginger, turmeric, and 1/2 tsp (2 mL) salt to boil. Stir in quinoa. Cover and reduce heat to low; cook for 12 to 15 minutes or until quinoa is tender and absorbs liquid. Remove from heat. Cover and let stand for 5 minutes.
- Stir in Raspberry Jam and 2 tbsp (30 mL) lemon juice; fluff with fork. Let cool completely.
- Toss kale with 4 tsp (20 mL) olive oil and pinch of salt until well coated. Toss avocado with remaining lemon juice. Whisk together remaining olive oil, vinegar, mustard, garlic, remaining salt, and pepper.
- Layer quinoa mixture, avocado, kale, chickpeas and dressing in 4 to-go containers. Sprinkle with almonds and green onions. Seal and refrigerate.
Tips
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Substitute lentils for chickpeas if desired.
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Add your favourite seeds, such as chia or sesame seeds, if desired.
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Refrigerate quinoa bowls in airtight container for up to 3 days. Add avocado just before serving.
