A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It’s vegan, healthy and gluten-free
Prep:10 mins
Serves 2
400g pack cauliflower & broccoli florets2 tbsp olive oil250g ready-to-eat quinoa2 cooked beetroots, slicedlarge handful baby spinach10 walnuts, toasted and chopped2 tbsp tahini3 tbsp hummus1 lemon, 1/2 juiced, 1/2 cut into wedges
STEP 1The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.STEP 2Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.
