High Protein, Gluten-Free Quinoa Bowl Recipe

This bowl starts with a layer of garlic quinoa with shreds of baby spinach through it as you can never have too many greens. 

Quinoa is a great base for so many meals with it being a high protein, gluten-free pseudo grain (a cross between a seed and a grain) which contains a number of nutrients that helps your body thrive. 

It’s low carbohydrate content makes it a favourable grain for those looking to move away from consuming refined or processed carbohydrates like white rice or pasta. 

It’s high in folate, a B-vitamin essential for your cell function and its growth; iron, needed to transport oxygen around the body; magnesium, which assists people in maintaining stable blood sugar levels; and zinc, a vital mineral for all of our body processes. As well as that, it’s the only grain that contains all the amino acids we need making it a complete protein. 

Once you’ve got your quinoa down on the base of the bowl, it is then topped with softly spiced carrots and cauliflower that are coated in turmeric. 

A few dollops of warming cumin yoghurt follow, then a delicious piece of pan fried haloumi, a sprinkle of pomegranate seeds loaded, lightly toasted flaked almonds and fresh herbs. 

You can make all the individual components and leave them separate in your fridge ready to put together when you’re in need of a nourishing meal. 

Meal prep this nutritious bowl of ingredients at the start of the week and feed your body the right way for the days ahead. 

vegetarian, gluten-free

Ingredients

Spinach & garlic quinoa

• 1 cup red, white or brown quinoa, rinsed
• 1 ½ cups vegetable stock
• 1 tbsp coconut oil
• 1 spring onion, white tip only, thinly sliced
• 1 cup baby spinach, shredded
• 1 clove garlic, minced

Spicy turmeric vegetables

• 3 medium carrots, peeled and cut into rounds (approx. 1cm thick)
• ½ head of cauliflower, cut into florets
• 2 tbsp coconut, melted
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• Salt and pepper

Cumin yoghurt dressing

• 4 tbsp plain yoghurt
• 1 tbsp olive oil
• 2 tbsp water
• 1 tsp ground cumin
• Salt and pepper

Bowls

• 100g haloumi, cut into slices
• Pomegranate seeds
• Flaked almonds, lightly toasted
• Micro herbs such as parsley, mint or basil
• Thin red onion slices, soaked in lemon juice while prepping

How to make

• Heat your oven to 180 degrees and line a baking tray with baking paper. Toss the carrot and cauliflower in the oil, turmeric, cayenne pepper, salt and pepper and then spread them out evenly on the prepared baking tray. Place in the oven to roast for 25 minutes. While they’re roasting, prepare your quinoa.
• Cook your quinoa by placing the quinoa and vegetable stock into a saucepan on the stove and bringing it to the boil. Once boiling, give the quinoa one big stir, place on the lid and turn the stove down to allow the quinoa to gently simmer. Leave it to simmer for 15 minutes until the stock has fully absorbed. After 15 minutes, turn the stove off and leave the quinoa to steam with the lid on for another 10 minutes
• To finish off the quinoa, in a frypan heat the oil over medium heat, add the quinoa, spring onion and spinach and fry together for 3 minutes, stirring every now and again until the spinach is fully cooked down. Then, add the minced garlic and toss the quinoa around for another 30 seconds. Once done, transfer it out of the pan straight into the two bowls you’re going to be eating from
• In the same pan, quickly fry your haloumi on a high heat until the haloumi is golden then set aside. If you haven’t toasted your flaked almonds yet, use this same pan to do so
• Make the yoghurt dressing by mixing all the ingredients together in a small bowl. Taste and adjust the taste as needed
• To assemble your bowls, top the quinoa with half the roasted vegetables, drizzle in yoghurt dressing, place the slices of haloumi on top then garnish with a generous amount of pomegranate seeds, toasted flaked almonds, micro herbs and your red onion slices. Enjoy

Roberta's tips

• All the individual components can be stored in the fridge in airtight containers for up to 5 days