My Quinoa, Avocado, Rocket and Miso Bowl is such a quick and easy bowl to make for lunch or dinner. If you prepare all of the ingredients before hand, you can just chuck them together when you’re ready to eat! This is also a great one for meal prepping on a Sunday – just cook up the quinoa and make the miso sauce and pop into tupperware the evening before!
Miso is one of my favourite ingredients because it’s fermented so it is super soothing on your tummy. It also has a powerful flavour that makes things really tasty.
Ready in 25 minutes
Wash the quinoa in a sieve and place in a pot with 500ml of water and a pinch of salt. Bring to the boil then let this Simmer for 12-15 minutes until the water evaporates and the quinoa is cooked through. Fluff with your fork and leave to the side.
Cut up the avocado into slithers. Plate the rocket and avocado equally in two bowls.
Whisk the miso, sesame oil, grated ginger, cayenne and lime juice. Add the quinoa to the veggies and pour over the dressing.
Top with pumpkin and sesame seeds to serve.