![Bulgur & quinoa lunch bowls Four bowls with a grain mix of bulgur and quinoa with various toppings](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/440-400-bulgur-quinoa-lunch-bowls-dea6596.jpg?quality=90&resize=440,400)
Bulgur & quinoa lunch bowls
- Preparation and cooking time
- Prep:
- Cook:
- plus standing
- Easy
- Serves 4 (makes 2 of each flavour)
Ingredients
For the bulgur base
- 1 large onion, very finely chopped
- 150g bulgur and quinoa (this comes ready mixed)
- 2sprigs of thyme
- 2 tsp vegetable bouillon powder
For the avocado topping
- 1 avocado, halved, destoned and chopped
- 2 tomatoes, cut into wedges
- 4 tbsp chopped basil
- 6 Kalamata olives, halved
- 2 tsp extra virgin olive oil
- 2 tsp cider vinegar
- 2 big handfuls of rocket
For the beetroot topping
- 210g can chickpeas, drained
- 160g cooked beetroot, diced
- 2 tomatoes, cut into wedges
- 2 tbsp chopped mint
- 1 tsp cumin seeds
- several pinches of ground cinnamon
- 2 tsp extra virgin olive oil
- 2 tsp cider vinegar
- 1 orange, cut into segments
- 2 tbsp toasted pine nuts
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.