Wholesome Quinoa Bowl with Avocado Mash and Tahini

By Maria Lobo - Creative Healthy Recipes -

This salad is packed with vitamins and nutrients.  It is versatile because you can pretty much add the ingredients of your choosing to the quinoa!

Even though more expensive, I always buy organic produce. The flavour of organic (compared to normal supermarket food) is immense and well worth it in my opinion. According to the soil association the antioxidant nutritional value is also superior. I try to go to local farmers markets at the weekends. Also, some community centres sell organic products once a week.

Ingredients: (serves 2)


150 g black quinoa

1 yellow beetroot

2 eggs

half a bag of rocket

1 red pepper

half a box of cherry tomatoes

one handful of parsley

Avocado mash:

2 ripe avocados

juice of half a lemon

pinch of salt

chilli flakes



1) Boil the quinoa and add a bit of sea salt to the water.

2) Boil an egg to your liking in another pan and once it’s done allow it to cool.

3) Whilst you’re waiting for egg to boil, you may start washing the vegetables, peeling and grating the courgette as well as cutting the tomatoes and peppers in small pieces. The parsley should be blended using a food processor.

4) As soon as the quinoa is cooked, place it in a bowl and let it cool off next to the other veggies.

 To season it I usually use olive oil, vinegar, lemon and salt.
For the mash:
1) Scoop out the avocado flesh and put in a bowl.  Add the lemon juice (half a lemon) and a pinch of salt.
2) Using a spoon – or your hands – mix the avocado and lemon juice until a pasty texture is obtained.  Sprinkle with chilli flakes.
When its ready:
Put a good amount of salad in a bowl.  Season it with olive oil, lemon and salt.  Peel the eggs, cut in half and add them to the bowl.  Add the mash and the tahini.  Season the tahini with lemon juice, salt and diced garlic.


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