The SustainaBOWL
- Ellen Stanton
- Mar 25, 2017
- 2 min read
Keep yourself feeling fuller for longer with some healthy fats!
This sustainable vegetarian recipe is packed with nutritious ingredients. Get your healthy fats from the avocado, whilst your protein is added by the eggs and quinoa. The rest of this dish involves a variety of vibrant veggies, making sure you get your vitamins and minerals.
Who says healthy food has to be boring? I think most people will agree with me when saying that salads are the prettiest of dishes. A rainbow of colours makes it pleasing to the eyes as well as the taste buds. Top it all off with a drizzle of my current go to salad dressing!
Featured in the March ESTILA magazine edit!
Ingredients:
(Serves 4)
For the Salad:
- 145g quinoa
- 1 vegetable stock cube
- 4 eggs
- 1 large carrot
- 1 avocado
- 3 chestnut mushrooms
- 1 red pepper
- 1 red onion
- 1 tsp chopped fresh (or dried) thyme
- oil for frying (I used coconut oil)
- paprika (optional)
For the dressing:
- 1 tbsp tahini
- 1 tbsp olive oil
- ½ tsp balsamic vinegar
- 1 ½ tsp lemon juice
- splash of water
- salt and pepper
Method:
Get your quinoa on the go by boiling it in a saucepan of water with the vegetable stock cube. Leave this to simmer for approximately 20 minutes or until cooked.
Also begin to boil the eggs in a saucepan for 5 minutes, then place them (shell on) in a bowl of cold water once cooked.
Meanwhile, prepare your vegetables by peeling the carrot into strips and slicing the mushrooms, red onion, avocado and red pepper.
Next fry the mushrooms and red onion with a drizzle of oil and the thyme over a medium heat for 4-5 minutes.
To make the dressing, add all the ingredients except the water and stir. If it is too thick then add water to get your desired consistency.
Sieve the quinoa and distribute it amongst the bowls. Place all of the vegetables nicely around each bowl. Peel the eggs, slice them in half and pop them on top. Finish with a sprinkle of paprika (optional) and a delicious drizzle of dressing!