Tangy Coconut Quinoa Bowl Recipe

About this recipe

A vibrant and tangy bowl featuring coconut-infused quinoa, fresh vegetables, and crunchy seeds, perfect for a satisfying and nutritious lunch.

Ingredients

• 100 g Quinoa
• 200 ml Coconut Milk
• 250 g Spinach
• 250 g Carrot
• - Baby Tomatoes
• 30 g Pumpkin Seeds
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 250 ml Olive Oil
• 1pc Watermelon

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove bitterness.
2. 2. In a pot, heat olive oil and toast the quinoa for 2 minutes over medium heat.
3. 3. Add water, coconut milk, turmeric, and salt to the pot, and bring to a boil.
4. 4. Lower the heat, cover, and simmer quinoa for 15 minutes until fluffy and cooked.
5. 5. Julienne the carrot and halve the cherry tomatoes while the quinoa cooks.
6. 6. Heat a skillet, lightly sauté spinach with cumin powder for 2-3 minutes.
7. 7. Toss the cooked quinoa with lemon juice for a tangy flavor boost.
8. 8. Plate the seasoned quinoa and top with sautéed spinach, carrots, and cherry tomatoes.
9. 9. Sprinkle pumpkin seeds and garnish with freshly chopped coriander leaves.
10. 10. Serve warm and enjoy the vibrant flavors and textures.