Love, Life, & Beyond

I am always on the lookout for easy lunch recipes that don’t take a lot of effort but are big on health benefits. This quick and easy quinoa bowl is versatile and can be tailored for any kind of diet preferences.

I have tried to diversify my grain diet as much as possible. Of course, we often fall back on the classic white rice and wheat, but it’s good to keep introducing different whole foods to your taste buds and gut biome. I made an effort with millets, which are great and come in many varieties suited for different dishes and textures. I love quinoa for its higher fibre and protein content.

This easy recipe can be made with any of the millets, cous cous, or even polenta. The combination of grilled aubergine (or eggplant) with mint leaves and walnuts can be used in multiple ways on pita bread or even in a salad.

I usually wash and soak quinoa for a few hours before cooking. I cook it with some salt and a clove of garlic, then strain the water out. I’ve added some cherry tomatoes, diced onions, and fresh mint leaves, topped with some walnuts (you can toast these if you want).

I’ve grilled the aubergine (with the skin on) and cottage cheese with a marinade of salt, paprika powder, and ginger/garlic paste. You can use tofu or meat for your protein, or skip it altogether to keep it a light meal.

There are no specific measurements. Play it by ear and add what you like. Cottage cheese is quite bland so you can spice it up with different blends as per your preference. A spoonful of good toasted chili oil also goes well with this.

What are your favourite combos?