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Colourful Quinoa bowl

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Roasted vegetable couscous salad

The following recipe was devised by Cook and Eat competition winner Harpreet Grover.

1 cup of cooked quinoa
1 cup of tinned chickpeas
1 cup of green lentils (mung) soaked overnight
1 cup of cooked tofu
1 tbs sesame seeds
1 tbs olive oil
2 tbs of sweetcorn
½ cucumber diced
1 small onion finely chopped
1 large tomato finely chopped
1 avocado sliced
Handful of coriander leaves chopped
Handful of pomegranate seeds
1 lemon juiced


  1. In a bowl add the soaked green mung lentils, chickpeas, cooked quinoa and tofu followed by sweetcorn, cucumber, onion, tomato, coriander, sesame seeds and avocado. Mix until combined.
  2. Finally add the juiced lemon, olive oil and season with salt and pepper and mix.
  3. Top with pomegranate seeds.