How to make bulgur & quinoa lunch bowls:
- Add 1 chopped onion and 150g bulgur and quinoa to a large pan.
- Pour over 600ml water and stir in 2 thyme sprigs and 2 tsp vegetable bouillon powder.
- Cover and cook on a low heat for 15 mins.
- Leave to stand for 10 mins. Remove the thyme sprigs.
- To make the dressing, mix 4 tsp cider vinegar with 4 tsp extra virgin olive oil.
- Divide the quinoa and bulgur mix between four lunchboxes.
- For the avocado salad topping, divide 2 tomatoes, 1 avocado, 4 tbsp chopped basil, 6 Kalamata olives and a handful of rocket over two boxes.
- For the beetroot topping, divide a 210g can of chickpeas, 160g cooked beetroot, 2 tomatoes, 1 orange and 2 tbsp chopped mint over two boxes. Sprinkle with 1 tsp cumin seeds, several pinches of ground cinnamon and 2 tbsp toasted pine nuts.
- Add the dressing to both salads and chill in the fridge until needed.
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