Bulgur and Quinoa Lunch Bowls

• large onion↗1

  very finely chopped

• bulgur and quinoa150g g

  (ready mix)

• thyme↗2sprigs of

  2 sprigs

• vegetable broth powder↗2 tsp tsp
• avocado↗1

  halved, pitted and sliced

• tomatoes↗2

  sliced into wedges

• basil, chopped4 tbsp tbsp
• Kalamata olives6

  halved

• extra virgin olive oil↗2 tsp tsp
• apple cider vinegar↗2 tsp tsp
• arugula2
• canned chickpeas↗210g g

  drained

• cooked beetroot160g g

  diced

• tomatoes↗2

  sliced into wedges

• mint, chopped2 tbsp tbsp
• насіння кмину↗1 tsp
• мелена кориця↗several pinches of
• екстра вірджин оливкова олія↗2 tsp
• яблучний оцет↗2 tsp
• апельсин↗1

  нарізаний дольками

• підсмажені кедрові горішки2 tbsp

Step-by-step instructions

1. 1

   Transfer the onion and the bulgur‑quinoa mixture to a pot, pour in 600 ml of water and add thyme and broth. Cook covered over low heat for 15 minutes, then let stand for 10 minutes. All liquid should be absorbed. When cooled, remove the thyme sprigs and divide the bulgur among four bowls or plastic containers.

2. 2

   For the avocado topping, combine all ingredients except arugula. Spoon the mixture onto two portions of bulgur and top with arugula.

3. 3

   For the beetroot topping, first spread the chickpeas, then combine beetroot with tomatoes, mint, cumin, a generous pinch of cinnamon, oil and vinegar. Mix well, add orange, then spoon the mixture onto the remaining bulgur portions, sprinkle toasted pine nuts and an extra dash of cinnamon. Chill in the refrigerator until serving.