This is a bowl of super delicious, good-for-you real food. It's a simple recipe that can be put together without too much fuss and you can substitute the salad components for what you have available in your fridge already.
The miso quinoa also makes a really good base for a breakfast bowl, just add eggs and your favourite breakfast sides (we like to add sprouted chickpeas, avocado and baby spinach sautéed in a little olive oil).
Ingredients: (for two)
- 1 Cup Quinoa
- some baby beets
- handful of salad leaves
- 1 x tin of tuna
- 1 Cup of sunflower seeds
- 1 Tbsp Tahini
- 1 Tbsp Meru Miso (chicpea will bring out the nutty flavour of the sunflower seeds and tahini, but any miso will work)
Method:
Cook the quinoa according to packet directions - try adding a tbsp or two of miso to the cooking water, it will gently flavour the quinoa and will be delicious.
While the quinoa is cooking, lightly roast the sunflower seeds in a 180deg oven - until fragrant which will only be a minute or two.
Blitz the sunflower seeds, tahini and miso in a blender and loosen with olive oil if necessary.
Serve the salad ingredients on top of the quinoa with a good dollop of sunflower spread on the side.