Ginger Honey Quinoa Bowl
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For family it can sometimes be hard to get a quick n healthy lunch or dinner on the table that is fresh, uses quality ingredients and is not over processed. I promised myself that I will do a better job of feeding my family more “real†food and not always reach in the freezer when I need a quick meal. Quinoa Salad filled with broccoli, corn, red yellow n green bell peppers and quinoa served in a big bowl with ginger honey. Ginger honey keep digestion good of old age people and it's really healthy and quick recipe.
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Ingredients
- 1/2 cup quinoa
- 1 tablespoon honey
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon chopped red bell pepper
- 1 tablespoon chopped yellow bell pepper
- 1 tablespoon chopped capsicum
- 3 tablespoon boiled corn kernels
- Some broccoli florets
- Some chopped iceberg
- 2 tablespoon pomegranate
- 1 tablespoon olive oil
- Black pepper powder for seasoning
- Salt for seasoning optional
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Instructions
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water about 15mins.
- Reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- Heat olive oil in pan, add ginger in it and cook for about minute on medium flame.
- Add broccoli, red bell pepper, yellow bell pepper and capsicum. Saute for minute on high flame. Switch off the flame.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the honey on top.
- Add cooked veggies, iceberg, corn kernels and pomegranate. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary.
- For best flavor, let the salad rest for 5 to 10 minutes before serving.
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