Some days, you just need a lunch that’s as nourishing as it is flavourful—something simple yet satisfying. , and a generous drizzle of zesty homemade basil pesto and the best thing is, there’s extra protein inside the pesto. The colours alone are enough to brighten your day, but the taste? Pure perfection.
This easy quinoa bowl is the kind of meal that makes you look forward to lunchtime—a perfect balance of wholesome and delicious.
High protein | rich in fiber | nutrient-dense | vegetarian-friendly & vegan option available
equipment:- 1 Food Processor
- 200g sorghum and quinoa, cooked or smul bulgur wheat lentil quinoa
- 1 small red onion, diced
- 1 red pepper, diced
- 1 cucumber, diced
- 1 can chickpeas, drained and rinsed
- 1 Cup feta cheese, crumbled (use plant-based cheese for vegan option)
- 1/3 Cup parsley, finely chopped
- 2 Cups basil
- 2 cloves garlic
- 1/3 Cup pine nuts/cashews
- 1/2 Cup olive oil
- 2 tbsp smul vanilla protein powder
- Salt and pepper
- Combine pesto ingredients in a processor and pulse until combined.
- Cook your grains according to the package and set aside.
- While the grain cooks, chop all your vegetables.
- Combine veggies with grains, pesto. Toss with pesto.
- The salad is best if you let it chill before serving. Crumble in feta.
