Bulgur & quinoa lunch bowls


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These dinner prep grain bowls utilize one base and two delectably various fixings. Browse avocado, olives and rocket or chickpeas, beetroot and orange

Cooking Ingredients

    For the bulgur base
    1 huge onion, finely slashed
    150g bulgur and quinoa (this comes prepared blended)
    2sprigs of thyme
    2 tsp vegetable bouillon powder
    For the avocado fixing
    1 avocado, divided, destoned and cleaved
    2 tomatoes, cut into wedges
    4 tbsp cleaved basil
    6 Kalamata olives, divided
    2 tsp additional virgin olive oil
    2 tsp juice vinegar
    2 major modest bunches of rocket
    For the beetroot beating
    210g can chickpeas, depleted
    160g cooked beetroot, diced
    2 tomatoes, cut into wedges
    2 tbsp hacked mint
    1 tsp cumin seeds
    a few portions of ground cinnamon
    2 tsp additional virgin olive oil
    2 tsp juice vinegar
    1 orange, cut into sections
    2 tbsp toasted pine nuts

Cooking Direction

    Stage 1
    Tip the onion and bulgur blend into a container, pour over 600ml water and mix in the thyme and bouillon. Cook, covered, over a low intensity for 15 mins, then pass on to represent 10 mins. All the fluid ought to now be ingested. At the point when cool, eliminate the thyme and split the bulgur between four dishes or plastic holders.

    Stage 2
    For the avocado fixing, throw every one of the fixings together with the exception of the rocket. Heap onto two bits of the bulgur and top with the rocket.

    Stage 3
    For the beetroot besting, first heap the chickpeas on top, then throw the beetroot with the tomato, mint, cumin, a decent touch of cinnamon, the oil and vinegar. Throw well, add the orange, then heap onto the excess segments of bulghur, disperse with the pine nuts and sprinkle with additional cinnamon. Chill in the cooler until required.