Bulgur and quinoa lunch bowls

Ingredients

For the bulgur base

• 1/4 onion, very finely chopped
• 75g bulgur (or 75g rice for gluten free)
• 75g quinoa
• 2 sprigs of thyme
• 1 veg stock cube

For the avocado topping

• 1 avocado, halved, de-stoned and chopped
• 2 tomatoes, cut into wedges
• 4 tablespoons chopped basil
• 6 Kalamata olives, halved
• 2 teaspoons extra virgin olive oil
• 2 teaspoons cider vinegar
• 2 big handfuls of rocket

For the beetroot topping

• 1 can chickpeas, drained
• 160g cooked or pickled beetroot, diced
• 2 tomatoes, cut into wedges
• 2 tablespoons chopped mint
• 1 teaspoon cumin seeds
• several pinches of ground cinnamon
• 2 teaspoons extra virgin olive oil
• 2 teaspoons cider vinegar
• 1 orange, cut into segments
• 2 tablespoons toasted pine nuts

Method

• Tip the onion, bulgur/rice and quinoa, thyme and stock cube into a pan, pour over 600ml water. Cook, covered, over a low heat for 15 mins (or adjust if using brown rice), then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the quinoa 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 quinoa 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 quinoa, scatter with the pine nuts and sprinkle with extra cinnamon.

Chill in the fridge until needed.

Source

https://www.bbcgoodfood.com/recipes/bulgur-quinoa-lunch-bowls