For my bowl, I swapped rice for multi-coloured quinoa for a lighter dish and while my recipe uses eggs, you could swap this element for tofu for a vegan option. The best thing about this dish is that it's really flexible - any colourful veg and protein options could be used and it'd be a great way of using up leftovers so there isn't really an "ingredients" list as such.
|This month's box.|
So easy! Cook your quinoa and while it simmers for around 20 minutes stirfry some portobello mushrooms with a dash of soy sauce. Mix two eggs with a pinch of salt and a pinch of sugar (or stevia) and pour into a small frying pan to make a Japanese-style omelette. Cut into strips once it's cooled a little. Lastly chop your cucumber and carrots into fine strips. Arrange the mixed salad leaves, quinoa, chopped vegetables and omelette in your bowl with contrasting coloured ingredients next to one another. I used a folded sheet of nori for that Japanese touch and extra crunch (you can buy nori sheets in Waitrose by a brand called Clearspring or Itsu sells mini nori snack packs).