Queen Street Warehouse does an apple, avocado and quinoa bowl, which is really delicious. It has lovely Asian flavours – the dressing is made with soy sauce, honey and lime.
Much to the hubby’s horror, I’m the girl who takes tamari with me to sushi restaurants and we hardly ever have soy sauce now but some days I like to get away with wheaty murder. What can I say? Soy sauce brings out my wicked side.
The kind of food I enjoy cooking and eating most is vegan or vegetarian and gluten free. My soft spot for pizza at the weekend and chocolate cake at celebrations (the joys of multinational family and friends are all the various national holidays and birthdays) is no secret. Until I master the art of clean baking, moist and squishy cake will be my vice.
I feel happiest when sharing recipes that can be enjoyed by everyone, no matter what their food preferences are. So it only felt natural to whip up my own vegan and gluten free rendition of an Asian quinoa bowl to be enjoyed on more than the odd occasion. I like to eat it with baby greens and some slices of avocado.
This recipe calls for a mixture of regular and black quinoa. I used Alter Eco’s Royal Black Quinoa, as I had some in my pantry, if you can get hold of their goods please do. I really love their stuff (especially the chocolate) and all of it, sustainable. I’m not perfect, but every little helps.
For the salad:
1/2 cup each of regular and black quinoa
4 spring onions, sliced
2tbsp almonds, slivered
For the dressing:
Juice of one lime
1tbsp sesame oil
1” piece of ginger
1tbsp coconut sugar
Cook quinoa according to packet instructions.
Meanwhile, in a small chopper, blitz all the ingredients for the dressing together.
Once the quinoa is cooked, toss it together with the spring onions and dressing. Sprinkle the almonds on top before serving.