Warm quinoa bowl

Instructions

1. 01

   

   Rinse and cook the quinoa

   Rinse the quinoa under cold water through a fine-mesh sieve for 1 minute until the water runs clear. Drain well. In a saucepan, bring the water or stock to a boil with a pinch of salt. Add the quinoa, cover and cook over low heat for 12 minutes. Remove from the heat and rest, covered, for 3 minutes. Fluff with a fork.

2. 02

   

   Prepare the vegetables

   Cut the pepper and courgette into 1 cm strips. Slice the red onion into thin half-moons. Heat 1 tbsp of oil in a wide pan over medium-high heat. Add the pepper and courgette in a single layer and cook without stirring for 3-4 minutes until browned. Toss and cook for 3-4 more minutes. Add the onion for the last 2 minutes. Season with salt, smoked paprika and cumin.

3. 03

   

   Make the lemon dressing

   In a small bowl, whisk together the lemon juice, the remaining 2 tbsp of oil, a pinch of salt and pepper. Taste and adjust acidity or oil to your liking.

4. 04

   

   Prepare the avocado

   Halve the avocado, take out the stone and scoop out the flesh with a spoon. Slice or dice it. Toss with a little lemon juice to prevent oxidation.

5. 05

   

   Assemble the bowl

   Divide the warm quinoa between two bowls. Arrange the roasted vegetables on one side and the avocado on the other. Drizzle the lemon dressing over everything and scatter fresh coriander or parsley on top if using. Serve immediately.