Black quinoa bowl

Prep. Time: 15 min - Cook Time: 20 min - Total Time: 35 min - Yield: 2 servings

Ingredients

Bowl:

• 100 g (1cup) black quinoa

• 1 avocado, diced

• 1 boiled egg

• 50 g blueberries, washed and dried

• 8 fat white asparagus spears

• 8 green asparagus spears

• 1 ripe tomato, diced

• 30 g Balkan cheese, diced

• 1 tbsp. butter

Dressing:

• 3 tbs. fresh lime juice

• 2 tbs. olive oil

• 1/4 tsp. chili flakes

Instructions

1. Rinse the quinoa in a fine-mesh colander under cold water.

2. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring it to a boil over medium-high heat. Decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.

3. Trim the white asparagus and peel the stems. Boil them in salted water for 12 minutes until the spears are slightly tender. Pan-fry the asparagus in a knob of butter for 4 minutes.

4. Preheat the oven 190°C.

5. Spray baking sheet with nonstick spray. Place asparagus on baking sheet in a single layer and spread with olive oil and a pinch of salt. Let them broil for 8 minutes.

6. Combine all ingredients for the dressing.

7. To serve, place the quinoa in serving 2 bowls or plates. Top with avocado, egg, blueberries, asparagus, tomato and cheese.

8. Top with dressing, fresh ground pepper and salt.

9. Serve right away and enjoy :)