Name: Bulgur & quinoa lunch bowls
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1 large onion , very finely chopped -; 150g bulgur and quinoa (this comes ready mixed) -; 2sprigs of thyme -; 2 tsp vegetable bouillon powder -; 1 avocado , halved, destoned and chopped -; 2 tomatoes , cut into wedges -; 4 tbsp chopped basil -; 6 Kalamata olives , halved -; 2 tsp extra virgin olive oil -; 2 tsp cider vinegar -; 2 big handfuls of rocket -; 210g can chickpeas , drained -; 160g cooked beetroot , diced -; 2 tomatoes , cut into wedges -; 2 tbsp chopped mint -; 1 tsp cumin seeds -; several pinches of ground cinnamon -; 2 tsp extra virgin olive oil -; 2 tsp cider vinegar -; 1 orange , cut into segments -; 2 tbsp toasted pine nuts -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Bulgur & quinoa lunch bowls

1. 1 large onion , very finely chopped -

2. 150g bulgur and quinoa (this comes ready mixed) -

3. 2sprigs of thyme -

4. 2 tsp vegetable bouillon powder -

5. 1 avocado , halved, destoned and chopped -

6. 2 tomatoes , cut into wedges -

7. 4 tbsp chopped basil -

8. 6 Kalamata olives , halved -

9. 2 tsp extra virgin olive oil -

10. 2 tsp cider vinegar -

11. 2 big handfuls of rocket -

12. 210g can chickpeas , drained -

13. 160g cooked beetroot , diced -

14. 2 tomatoes , cut into wedges -

15. 2 tbsp chopped mint -

16. 1 tsp cumin seeds -

17. several pinches of ground cinnamon -

18. 2 tsp extra virgin olive oil -

19. 2 tsp cider vinegar -

20. 1 orange , cut into segments -

21. 2 tbsp toasted pine nuts -

How to cook deliciously - Bulgur & quinoa lunch bowls

1. Stage

Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.

2. Stage

For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.

3. Stage

For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.