Quinoa Bowl with Apples, Cheese and Berries
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.
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
Instructions
- 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