Recipe book Nourish Bowls has ideas for sweet and savoury meals filled with fresh ingredients and thoughtful flavour combinations. With lots of inspiration for the warmer months, we're lucky to have a couple of its recipes to share.
Serves: 1
INGREDIENTS
40 grams quinoa
1 peach
1 orange
½ a pink grapefruit
good handful mustard or other greens (such as kale)
fennel fronds
pomegranate seeds and pumpkin seeds to sprinkle
Dressing: a drizzle of extra virgin olive oil, pomegranate molasses (or honey) and sherry vinegar to taste
METHOD
Toasted quinoa: Soak quinoa for a few minutes then tip into a sieve and rinse through. Heat a dry saucepan and add the quinoa, toasting until the grains separate and become fragrant, then add water or stock to cover, bring to the boil and then reduce to a low simmer.
Cover and cook for 15–20 minutes, then drain and return the quinoa to the pan. Cover with a tea towel, and then the lid, and leave to sit for 10 minutes before adding to a mixing bowl.
Salad: Halve and stone the peach, cut into slices and add to the mixing bowl. Peel and segment the orange and grapefruit and add to the mixing bowl.
Add a good handful of mustard (or other) greens and fennel fronds to a mixing bowl.
Dressing: Using olive oil as a base, mix together dressing ingredients to taste. Drizzle a little over the salad in the bowl and gently mix together. Place the dressed salad in the bowl and top with some soft goat’s cheese, pomegranate seeds and pumpkin seeds.
Nourish Bowls
This is an edited extract from Nourish Bowls, published by Quadrille, RRP $29.99. Available nationwide.
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