Quinoa Veggie Bowl with the Tupperware Mandoline

Name: Quinoa Bowl with Crunchy Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Ingredients: 150 g (3/4 cup) quinoa; 300 ml (1 1/4 cups) water; 100 g (3.5 oz) baby spinach; 2 carrots; 1/2 cucumber; 6 radishes; 150 g (1 cup) cooked chickpeas; 1 ripe avocado; Pomegranate seeds and sesame seeds, to garnish; Dressing: juice of 1 lime; Dressing: 45 ml (3 tbsp) olive oil; Dressing: 1 cm (1/2 in) piece fresh ginger; Dressing: 10 ml (2 tsp) honey; Dressing: a few fresh mint leaves; Dressing: salt and pepper

Quinoa Bowl with Crunchy Vegetables

A fresh grain bowl of warm quinoa, raw vegetables, chickpeas and avocado with a sharp lime and ginger dressing. The Mandoline cuts the carrots, cucumber and radishes into thin, even slices that stay crisp, and the SuperSonic Chopper Extra emulsifies the dressing in a few pulls.

In brief Quinoa Bowl with Crunchy Vegetables is a mains recipe cooked in the Tupperware Mandoline. It takes 40 minutes in total and serves 3 servings.

Total time

40 min

Prep

20 min

Cook

15 min

Rest

5 min

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Method

Rinse the quinoa in a sieve. Put it in a saucepan with the water, bring to the boil, then cover and simmer gently for 12 to 15 minutes, until the water is absorbed. Leave to stand for 5 minutes, then fluff with a fork.
Peel the carrots. Slice the carrots and cucumber into even rounds on the Tupperware Mandoline with the straight blade on setting 1 or 2, then shave the radishes very thinly with the precision blade.
Peel the ginger and put it in the Tupperware SuperSonic Chopper Extra with the lime juice, olive oil, honey, mint, salt and pepper. Pull the cord several times until emulsified.
Spread the warm quinoa over the base of a large serving bowl. Arrange the spinach, carrots, radishes, cucumber, chickpeas and sliced avocado on top.
Spoon over the dressing with the Silicone Spatula, scatter with pomegranate and sesame seeds and serve straight away.

Rate this recipe

Stovetop Vegetarian Gluten-free carrots

Questions about this recipe

How long does Quinoa Bowl with Crunchy Vegetables take?

40 minutes in total: 20 minutes of preparation and 15 minutes of cooking. Add 5 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Mandoline. See all 41 recipes for the Mandoline on this site.

How many people does it serve?

The quantities are for 3 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Make a double batch of dressing and keep it for up to 3 days in a small sealed Tupperware container in the fridge. For a vegan bowl, use maple syrup instead of honey.

Is it suitable for special diets?

Yes, this recipe is vegetarian · gluten-free · dairy-free.

Quinoa Bowl with Crunchy Vegetables

Ingredients

Method

Questions about this recipe

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