Bulgur Quinoa Lunch Bowls Recipes

HOW TO MAKE QUINOA BOWLS

Steps:

• Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
• Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
• To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!

23 HEALTHY QUINOA BOWLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quinoa bowl in 30 minutes or less!

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

BULGUR & QUINOA LUNCH BOWLS

Steps:

• Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.
• For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.
• For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.