Quinoa Avocado Bowl

March 22nd, 2018 | main dishes

In South America, quinoa, also called Inca rice, has been considered one of the most important staple foods for more than 5,000 years. In Europe, this grain has come in fashion only in recent years. Strictly speaking, it is no grain, but is botanically one of the goosefoot plants, is closely related to spinach, chard and beetroot. Anyway, in combination with avocado, cherry tomatoes and corn, we found quinoa very tasty, especially for the meatless days.

Quinoa Avocado Bowl

200 g cherry tomatoes

4 TS olive oil

briefly sauté the cherry tomatoes in the oil over a gentle heat until the peel starts to crack, remove the tomatoes from the oil and set aside

3 small red onions, chopped

2 garlic cloves, chopped

2 sweet potatoes (about 500 g), diced

sauté in the same oil

200 g quinoa multicolored (eg from Allnatura)

add, continue to simmer

500 ml poultry stock (best home made)

deglaze, cook for 10-15 minutes (the quinoa should still have bite)

1 ts cumin, whole

1 ts coriander seeds, whole

roast dry without fat, grind in a mortar, season the quinoa with it

2 avocados

dice, sprinkle with the juice of

1 lime, juice & grated peel

100 g of corn kernels, drained

½ bunch coriander, roughly cut

pepper, salt

season the quinoa

arrange the quinoa in a bowl with cherry tomatoes, avocado, corn, lime peel and coriander

And this is how the wife of the captain does it:

This dish is a perfect lunch for taking to the office or school, because it even tastes cold. I cook the dish the night before and fill it in jam jars with screw cap.

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