Loaded with black beans, turkey and salad, this quinoa bowl is perfect for health conscious diners this summer. Serve with a creamy, smoky dressing for the ultimate takeaway treat.
1
Serves
20m
Prep
25m
Cook
Ingredients
- 1 cup (190018) Caterers’ Choice Tri Colour Quinoa
- 2 cups chicken stock
- 1 breast (142629) Farmyard Turkey, cooked and shredded
- Coriander
- Grated carrots
- Cherry tomatoes
- Avocado
- Black beans, rinsed
- Brussel sprouts
- Edamame
- (172075) Biopak White Sugarcane Takeaway Bowl
Sauce
- ½ cup almond flour
- ½ cup canned garbanzo beans, rinsed and peeled
- ⅓ cup frozen shelled edamame, cooked
- ⅓ cup nutritional yeast
- ½ cup olive oil
- ¾ cup filtered water
- ½ cup fresh lemon juice
- 2 chipotles, in adobo sauce
- 2 tbsp coriander
- 3 garlic cloves
- ½ tsp curry powder
- ½ tsp oregano
- ½ tsp salt
Method
1. To cook the quinoa
Pour rinsed quinoa and chicken stock into a medium saucepan, bring to a boil. Once boiling, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated. Remove from the heat and let stand for 5 minutes. Fluff with a fork and set aside.
2. To make the sauce
Blend all sauce ingredients in a food processor until creamy. This should take about 5 minutes.
3. To assemble
Place the salad and turkey into Biopak bowl, garnish with coriander and drizzle sauce over the top.
