Quinoa Bowl with Apples, Cheese and Berries
- Prep
- 15 min
- Cook
- 10 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Italian
Colorful tricolor quinoa bowl layered with crisp apple cubes, creamy avocado slices, sharp Appenzeller cheese, toasted hazelnuts, pumpkin seeds, and fresh raspberries and currants. A nutritious, visually striking composition assembled in individual bowls and finished with chive garnish.
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Ingredients
- 7 oz quinoa tricolore, rinsedwhite quinoa1:1grain
milder flavor
- 1 lb apples Evelina, divided into wedges
- ⅝ cups Appenzeller cheese, rind removed, cubedGruyere1:1cheese
similar nutty aged cheese
- 1 avocado, halved, pitted
- 2 oz hazelnuts, whole, blanched
- 1 oz pumpkin seeds
- 12 raspberries
- 2 sprigs currantsblackberries1:1berries
similar tartness
- chives, chopped
Method
16 steps- 1
Rinse quinoa under running water.
- 2
Cook quinoa in salted boiling water according to package directions.
- 3
Toast hazelnuts in a warm pan for a few minutes, then set aside.
- 4
Remove rind from cheese and cut into cubes.
- 5
Chop chives.
- 6
Halve avocado, remove pit, and scoop flesh with a spoon.
- 7
Slice avocado into thin slices.
- 8
Wash apples and divide into wedges without removing skin.
- 9
Slice wedges, then cut into cubes.
- 10
Divide cooked quinoa among 4 bowls.
- 11
Arrange avocado slices on one side of each bowl.
- 12
Add apple cubes.
- 13
Add raspberries.
- 14
Add pumpkin seeds.
- 15
Add currants, arranging all toppings along bowl edges.
- 16
Garnish with chopped chives and toasted hazelnuts.
Good to Know
Assemble just before serving. Store cooked quinoa refrigerated up to 3 days in separate container. Store prepared components separately.
Cook quinoa and toast hazelnuts up to 1 day ahead. Prep vegetables up to 4 hours ahead, store cut apple in lemon water.
Serve at room temperature or chilled.
Common Mistakes
Cut apple too far in advance to avoid browning; use lemon water if preparing ahead
Assemble just before serving to prevent avocado from oxidizing
Substitutions
milder flavor