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.
SERVES 4
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.
