Bounty Quinoa Bowl
Quinoa with pine nuts hidden below a delicious bed of curly parsley, Italian parsley, avocado, cucumber, fennel, and caramelized red onions.
1. 1 cup of quinoa
2. 2 cups of water
3. Hand picked Curly and Italian Parsley from the bunch
4. 1 avocado
5. 1 cucumber
6. 1 fennel
7. 1/2 of a red onion
8. Coconut oil
9. Apple cider vinegar
10. Extra virgin olive oil
Start by rinsing the quinoa to remove any powdery residue. Place the grains in a fine strainer and hold under cold running water until water runs clear. Combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil. Reduce heat, cover with lid and simmer until the grains are translucent. This takes about 15 minutes.
While the Quinoa cooks wash, cut and prepare the rest of the ingredients.
I alternate and sometimes combine both peeling and cutting a cucumber for a nice visual presentation.
Place 1/2 a diced onion into a small pan and cook till caramelized. I use coconut oil instead of olive oil to grease the pan.
Once Quinoa is ready, add pine nuts into the pot and mix it into the quinoa.
Add desired amount of quinoa into a bowl and top with the veggies.
Play with the toppings and add some tlc to the presentation!
For the dressing add equal parts apple cider vinegar and extra virgin olive oil into a separate bowl. Add desired seasoning. Mix and then pour over the dish.
I use himalayan pink sea salt and za'atar.
Most importantly, remember to have fun, experiment and play with the different textures and colors! The energy we emanate while cooking, goes into our food.