( SERVES 2 )
Photo by Annabel Langbein Media
Quinoa, kibbled wheat, amaranth, rice, chickpeas, beans or lentils and even rice can be cooked in bulk and then frozen in small portions so you can assemble a bowl meal in a flash. Beetroot is a terrific booster ingredient - it elevates iron and energy levels and helps to lower blood pressure.
For the salad
|1 large||Beetroot, peeled and grated|
|1½ cups||Black quinoa, cooked, or use kibbled wheat|
|6||Button mushrooms, use up to 8, finely sliced|
|2 cups||Watercress, leaves, tightly packed|
|¼ cup||Sunflower seeds, tamari-roasted|
For the fennel dressing
- To make dressing, mix the ingredients together in a large bowl. Add the beetroot, apple, salt and pepper and mix to combine. Transfer to a large serving bowl or jar (or divide between two medium jars).
- Layer in quinoa or kibbled wheat, mushrooms, watercress and sunflower seeds and screw on the lid or lids. To serve, toss gently or invert into one or two large bowls and toss gently.
More vegetarian bowls from Annabel
For more clever and adaptable recipes see Annabel's new book, Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.