Name: Immunity Boosting Grain Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 350 g quinoa; 700 ml water (plus a pinch of salt); 150 g cavolo nero (or broccoli or kale, bite-sized); 1-2 tbsp coconut oil; Himalayan salt (2 to 3 pinches); 2 lemons (juice and zest, reserve zest for garnish); 5 cm piece ginger (peeled and grated); 1.5 tsp turmeric powder (or 5cm piece fresh turmeric); 1-2 tsp garam masala; 6 garlic cloves (diced, reserve some for garnish); 1/4 tsp chilli powder (optional); 300-400 ml vegetable stock; 200 g dried chickpeas (or 2 cans, drained); 1/2 red onion (finely sliced); 1-2 tbsp fresh thyme or oregano leaves (chopped); 300 g coconut yoghurt; 100 g hazelnuts (crushed, or pumpkin seeds); Himalayan salt and fresh black pepper

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Immunity Boosting Grain Bowl

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Mains & Bowls

Ingredients Method Notes

Ingredients

350 g quinoa
700 ml water plus a pinch of salt
150 g cavolo nero or broccoli or kale, bite-sized
1-2 tbsp coconut oil
Himalayan salt 2 to 3 pinches

Marinade

2 lemons juice and zest, reserve zest for garnish
5 cm piece ginger peeled and grated
1.5 tsp turmeric powder or 5cm piece fresh turmeric
1-2 tsp garam masala
6 garlic cloves diced, reserve some for garnish
1/4 tsp chilli powder optional
300-400 ml vegetable stock
200 g dried chickpeas or 2 cans, drained

Dressing

1/2 red onion finely sliced
1-2 tbsp fresh thyme or oregano leaves chopped
300 g coconut yoghurt

Garnish

100 g hazelnuts crushed, or pumpkin seeds
Himalayan salt and fresh black pepper

Method

Rinse quinoa and drain thoroughly. Bring the quinoa, salt and water to a boil and simmer on lowest heat for 12 to 15 minutes until spirals appear. Add cavolo nero and coconut oil on top, off the heat; cover with a cloth under the lid to absorb excess water.
Combine marinade ingredients in a pot. Stew cooked chickpeas in marinade on medium heat for 15 to 20 minutes (or use a pressure cooker with dried chickpeas for 45 to 90 minutes).
Mix the sliced red onion and herbs into the coconut yoghurt to make the dressing.
Once chickpeas are ready, remove from liquid and roughly mash, keeping some whole. Reduce the marinade liquid on high heat until a thick sauce forms; combine with mashed chickpeas.
Crush hazelnuts with a mortar and pestle or knife.
Plate the quinoa mix in bowls, top with chickpeas, add the yoghurt dressing, and garnish with hazelnuts, fresh herbs and lemon zest.

Notes

Serve hot or cold. Dressing keeps refrigerated for up to 5 days. Swap cavolo nero for broccoli, kale or red peppers. To mellow raw onion/garlic, pickle in 1 tbsp cider vinegar with a pinch of salt and hot water.