Quinoa Bowl

Preparation: 20 minutes

Cooking: 40 minutes

Serves: 4





  • 1 cup quinoa

  • 2 cups filtered water

  • 1 small onion, finely diced

  • 2-3 gloves garlic, finely diced

  • 1 tablespoon organic extra virgin olive oil


  • 1 head of cauliflower, cut in bite size pieces

  • 1 tablespoon organic cold-pressed coconut oil



  • 1 avocado, mashed

  • 1 small red onion, finely diced

  • 1/2 lemon, juiced

  • pinch of sea salt



  • 300 g tofu, diced

  • 1/2 teaspoon ground paprika

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon chili powder

  • 1 tablespoon organic extra virgin olive oil

  • 200 g smoked salmon

  • handful of alfalfa sprouts

  • Dollop of organic sour cream

Other topping ideas:

Grilled halloumi, sardines, anchovies, feta cheese, olives, baked pumpkin, chickpeas, tomato salsa, diced capsicums, red cabbage salad, any green salad leaves, kale etc...


  • Pre-heat the oven to 200°C (390°F).

  • Toss the cauliflower florets in the coconut oil and bake in the oven for about 40 minutes, stirring a couple of times.

  • In the meantime, rinse the quinoa well.

  • In a saucepan fry the onions and garlic in the olive oil for a couple of minutes until soft and fragrant. 

  • Add the rinsed quinoa and water and bring to a boil.

  • Lower the temperature and simmer for about 15-20 minutes until the water has evaporated.

  • Make the guacamole - mash the avocado, add the onion, lemon juice and salt.

  • Marinate the tofu in the spices (or you can use any spices you want) and fry them in the oil on medium heat for a few minutes.

  • Arrange the quinoa in the bowls and top with all the different toppings.