Butternut quinoa protein bowl

Wednesday, March 1, 2017. Author Leilah Isaac

Butternut quinoa protein bowl

Ingredients

Protein bowl:

1 cup quinoa

1 cup shallots

1 vegetable stock cube

1 cup butternut squash

1/4 cup raw almonds

1/2 cup frozen peas

1 cup asparagus

 

Toppings: 

Handful fresh mint

Handful fresh parsley

1/4 cup black olives

1 Tbsp Raisins

1 Tbsp Cottage Cheese

Method

1) Place the quinoa in a deep pan with 2 cups of water. Bring to boil and then simmer. Mix the stock cube in another cup of hot water until dissolved. Add this to the pot of boiling quinoa.

2) Peel and cut the butternut squash into bite size cubes.

3) Chop the shallots and place this with the butternut squash and almonds into the pan. Simmer and stir occasionally for 30 mins.

4) In the meantime cut the asparagus into quarters and discard the tough ends. You can then add this with the frozen peas to the pot (after the initial 30 mins of simmering).

5) Simmer for a further 10 mins allowing the asparagus to cook.

6) Finally transfer the mixture into a large serving bowl. Mix in the black olives and raisins.

7) Tear the mint and parsley and sprinkle atop the bowl. Add a tablespoon of cold cottage cheese to sit above. Serve warm.

Discover the many health benefits of quinoa and whether your genotype would benefit from this recipe by clicking here.

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