Chicken & Veggie Quinoa Nourish Bowl
Information
Prep: 10 mins | Cook time: 5 mins | Serves: 2
Ingredients list
- 2 cups quinoa, cooked
- 1 cup shredded chicken
- 1 cup roasted sweet potato, cubed
- ½ granny smith apple, sliced
- ½ lebanese cucumber, sliced
- 2 tablespoons pickled beetroot
- 1 cup spinach leaves
- Sprinkle of pumpkin seeds
- Sprinkle of sunflower seeds
- Balsamic vinaigrette
- Fresh parsley (to dress)
- Basmati rice (store bought – follow microwave instructions on packet
Method
- Toast pine nuts in a medium-hot pan, toast the pine nuts, stirring occasionally, until they turn golden brown. Set aside.
- Prepare halloumi: Soak the haloumi strips in hot water for 20 minutes. After soaking, pat them dry and fry in a hot pan until golden on both sides.
- Assemble the bowl: Start with a base of rice. Layer on the lettuce, tomatoes, cucumber, coleslaw, haloumi, avocado, and
tuna. - Dress and garnish: Sprinkle the toasted pine nuts over the bowl. Drizzle with French vinaigrette and garnish with fresh parsley.
Notes
- Feel free to adjust the quantities to suit your taste, and substitute the protein with your choice.
