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Guacamole and Quinoa Power Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltree


  • Quinoa, boiled (1 cup)

  • Cucumber, chopped (2 pcs)

  • Beetroot, steamed and cubed (1 pc)

  • Chickpeas, boiled (1/2 cup)

  • Beans, chopped (1/2 cup)

  • Garlic, cloves (1 pc)

  • Carrots, Chopped (1pc)

  • Peas, peeled (1/2 cup)

  • Guacamole (3-4 tbsp)

  • Lemon, juiced (1 pc)

  • Black Mustard seeds (1 tsp)

  • Olive Oil (1 tsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. First, we will make a quick pulao out of the quinoa. Heat the olive oil on a skillet and fry the mustard seeds and garlic till it starts turning golden brown and then proceed to add the peas, carrots & beans till they start getting cooked through. Proceed to add the boiled quinoa and mix together and cook well till mixed together. Take off the heat and set aside.

  2. In another bowl assemble the cucumber, beetroot, chickpeas adding salt, black pepper and lemon to taste.

  3. Proceed to assemble the salad half and half in bowl with the raw and cooked mixture and top with generous helping of guacamole.

  4. Serve and enjoy!

Order your Tall Tree organic produce by email, phone or here.

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