Full of asian flavour and hearty quinoa this Sesame Quinoa Bowl is a really tasty dinner on a cold winter’s evening.
200g organic quinoa (soaked and rinsed)
1 organic red pepper
Handful organic spinach
Half an organic red onion
1 organic veg stock cube (I use kilo)
1 tbsp organic mung bean sprouts
1 tsp organic sesame seeds
I always soak quinoa for a minimum of 30 minutes (up to 8 hours) before cooking. Why soak quinoa? All grains, nuts and seeds have natural enzyme inhibitors which are removed or depleted by soaking, making the enzymes and nutrients more readily available during digestion. Soaking grains also removes some starch.
So on that note soak the quinoa in fresh clean water for a few hours, then rinse and allow to simmer in twice it’s volume of water with the stock cube for 10-12 minutes until it has little tails.
Slice or spiralise the pepper and onion.
Strain the quinoa of any excess water and add to the spinach, pepper, onion and mung bean sprouts. Mix in 2 tbsp of Spicy Sesame Dressing and sprinkle with sesame seeds.