This super fast and tasty bowl of goodness is the kind of food I (barely) cook when I’m pushed for time. The only real cooking required is for some quinoa and while that’s cooking, you char-grill some broccolini for 3-4 minutes and that’s it. Everything else is store-bought and just needs to be diced, sliced or sprinkled on top. Use whatever ingredients you have on hand, or what’s in season and tastes delicious.
PREP 15 MIN
COOK 15 MIN
What you’ll need:
1 cup tricolour quinoa, rinsed
1 bunch broccolini, trimmed
2 tsp grapeseed oil
1 x Riverview Roast Pork, cut into bite-sized pieces
1 continental cucumber, sliced
1 avocado, sliced
1 tub store-bought hummus, to serve
¼ cup pistachio dukkah, to serve
½ cup fresh mint or coriander leaves, to serve
sea salt & cracked black pepper
What to do:
Cook quinoa according to packet instructions.
Meanwhile, heat a non-stick frypan over medium-high heat. Toss broccolini in oil and transfer to hot pan. Cook for 3-4 minutes until charred and crisp-tender but still vibrant. Transfer to a chopping board and cut into 4cm lengths.
To assemble, divide quinoa between 4 serving bowls. Arrange broccolini, pork, cucumber and avocado around the bowl. Season with salt and pepper. Dollop hummus over the top, sprinkle with dukkah and scatter over fresh herbs. Serve.