- Prep: 15M
- Difficulty: easy
This is my favourite simple dinner bowl at the moment, it’s so quick and easy to throw together and it’s making me feel so good! The whole thing takes 15 minutes from start to finish, which means it’s a great post work dinner option during the week, or a lovely simple supper on a Sunday. I love the mix of the crunchy tamari toasted almonds with the creamy lime infused pea puree and the gently sautéed kale and courgette, when it’s all tossed into the quinoa it’s just heaven! Plus you get three portions of green veggies so you can feel very virtuous and you gobble up every bite.
240 grams of quinoa
500 grams of frozen peas
150 grams of almonds
8 tablespoons of olive oil or sesame oil if you have it
4 cloves of garlic
a large pinch of chilli flakes to taste
200 grams of kale
2 tablespoons of tamari
juice of 1 lime
salt and pepper
Start by cooking the quinoa – you want about double the amount of boiling water to quinoa and let it boil for about 12-15 minutes.
While that cooks, toast the almonds in a large frying pan with 1 tablespoon of tamari. Let the heat until they start to brown and slightly catch. Put to one side
In the same pan (but without the almonds) add 4 tablespoons of olive oil, crushed garlic and chilli flakes. Start to heat this, once it’s bubbling add the chopped kale and courgette. Sauté everything until cooked, which should take about 5-10 minutes, then take off the heat
Place the peas in a pan with cold water, bring them to the boil and then drain them. Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree
Add the other half of the peas, the courgette, kale, 1 tablespoon of tamari and a little olive oil into the quinoa and stir, season to taste
Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy! Then finally sprinkle the almond over the top of your bowl!
Note: If you want to save a pan, do the pea puree first and use this same pan for the quinoa