Serves 4
Mondays… am I right… we wish the weekend could last forever, but this #MeatlessMonday we have the perfect solution to cure your blues.
For a healthy lunch that’s hearty enough to keep you satisfied, try our Avocado Basil Quinoa Bowl with Chili Olive Oil.
This recipe has everything we look, superfood quinoa that packs fiber and amino acids, spice from homemade chili oil, and the freedom to throw in any vegetable of your craving.
Here are some of our favorite toppings and ad ons, try them yourself! Fresh avocado (of course!), charred corn, sliced almonds (toasted for crunch), chopped Kalamata olives, and of course a sprinkling of almond parm.
Check out the recipe here and use it as your base to explore the quinoa bowl of your #MeatlessMonday dreams!
SAUCE
1 bunch fresh basil
½ cup walnuts, almonds or cashews
2 avocados
2 Tbsp lemon juice, plus extra for drizzling
2 garlic cloves
½ cup olive oil
1 ½ tsp sea salt
½ tsp fresh ground pepper
BOWLS
4 cups cooked quinoa (any color variety)
1 cup cherry tomatoes, halved
3 scallions, trimmed + thinly sliced
SERVING
chili olive oil or crushed red pepper flakes*
SERVING
*Photo + Recipe Adapted From: Chloe’s Vegan Italian Kitchen
SAUCE
Combine fresh basil, nut of your choice, avocados, lemon juice, garlic cloves, olive oil, sea salt, and freshly ground pepper in a food processor.
Process until smooth.
BOWLS
Fill each bowl with a serving of quinoa.
Then top with Sauce, cherry tomatoes, sliced scallions, and any desired add ons.
NOTES + SERVING TIPS
Drizzle with lemon juice and *chili olive oil or crushed red pepper flakes.
Season with sea salt and freshly ground pepper, and serve!
*BONUS
Try our homemade chili olive oil:
1 cup olive oil
1 Tbsp crushed red pepper flakes
Combine olive oil and red pepper flakes in a medium saucepan and heat over low for about 5 minutes.
Remove from heat, let cool and store in a sealed jar or bottle in the refrigerator.
Infused oil will last up to 1 month!