Recipe: Healthy Quinoa Bowl

Mark the arrival of spring with this healthy recipe by Executive Sous Chef Thomas Beiglböck, part of our wonderful team at Sophia’s in The Charles Hotel. You’ll be bowled over by its burst of flavours.

Dish: A nourishing avocado, pomegranate and quinoa bowl by Executive Sous Chef Thomas Beiglböck

Ingredients (serves four people):

250g quinoa
500ml vegetable stock
½ organic lemon (juice and peel)
Cayenne pepper
1 tsp honey
1tsp chives
2tsp roasted nuts mix
200g cooked beetroot
2 avocados
2tsp Casa Rinaldi olive oil
Salt, fleur de sel
150g mixed salad leaves
20ml Aceto Balsamico Bianco
20g shaved Parmigiano Reggiano
1 pomegranate for decoration

Method:

1. Boil the quinoa in the vegetable stock
2. Add the lemon, Cayenne pepper, honey and chives
3. Place the quinoa mix in the middle of a bowl, with the nuts and beetroot around it
4. Slice the avocados in half, then into thin slices. Drizzle with one teaspoon of olive oil and seasoning of fleur de sel to your liking
5. Season the salad leaves with balsamic vinegar, a teaspoon of olive oil, Parmesan and salt, and place on top of the quinoa

Healthy dishes often nourish the environment as well as your body. Discover more about sustainable eating with our guide to a climatarian diet.