Kitchen magic is when the simplest ingredients are simply prepped, then combined to make a flavor-packed, fortifying meal in 10 minutes. This dream scenario becomes reality with this Avocado Quinoa Bowl.
The speed of this meal hinges on the assumption that you have cooked quinoa and last week's Beet and Red Cabbage Sauerkraut in the fridge ready to go. If you cook the quinoa fresh for this meal, the dish still comes together in 15 minutes. Not bad. This is a great packable lunch option, as all the components layered up in the morning only get better marinating together until lunch. Plus this can be eaten at room temperature. This also makes a quick and light weeknight-friendly dinner.
I wrote this recipe intending for it to serve as a guideline (denoted by measurements of a splash, pinch, handful and drizzle) rather than a rigid recipe. I coach my clients that cooking yields the most satisfying result (and confident, relaxed, adaptable cook!) when we use our intuition and all five senses along the way. And this can only happen when we aren't blindly following a recipe, but instead allowing ourselves to be mindful of the ingredients we're using, tuning into all six tastes, and tasting and tweaking as we go.
Hope you guys enjoy! Let me know in the comments below if you plan to make this bowl.
Avocado Quinoa Bowl with Purple Sauerkraut
Serves 1
Notes: The recipe is written for one to show it's possible to quickly throw together a fresh, satisfying meal for one without much effort. Of course this can be scaled up to serve more. I've linked last week's sauerkraut recipe below. But if you already have other sauerkraut or kimchi on hand, by all means use that instead. Just promise you'll make the Beet and Red Cabbage kraut sometime too! ;-)
- Cooked quinoa, warmed
- Handful of mix of sunflower and pumpkin seeds, toasted
- Avocado Cherry Tomato Salad (recipe below)
- Beet and Red Cabbage Sauerkraut
Avocado Cherry Tomato Salad
- 5 cherry tomatoes, halved
- 1/2 medium avocado, cut into chunks
- 2 thin scallions, sliced
- Handful cilantro, chopped
- Splash of apple cider vinegar
- Splash of Sherry vinegar (this really makes the flavors pop - sub balsamic if you don't have Sherry)
- Couple pinches of salt
- Drizzle of extra-virgin olive oil
- Add ingredients for the Avocado Cherry Tomato Salad to a small bowl. Gently stir to combine.
- Place a few scoops of warm quinoa in a bowl. Season with salt, pepper and olive oil and give it a quick mix.
- Layer avocado salad on top (don't forget to spoon over some of that juice!). Sprinkle generously with toasted seed mix and add a few forkfuls of sauerkraut. Enjoy!
