Rinse the quinoa thoroughly and cook it gently in the water until the grains are soft and the liquid has been absorbed.
Divide the broccoli into small florets, dice the pepper and strip the kale from its tough stalks. Finely grate the ginger and roughly chop the coriander.
Briefly toast the pumpkin seeds and sesame seeds in a dry frying pan until fragrant. Then take them out and set aside.
Briefly warm the broccoli and kale in the coconut oil until the veg softens a little. Season with turmeric, ginger, salt and pepper.
Blend the avocado with the lemon juice, salt, pepper and some of the coriander until creamy. Add a little water if needed to make it smooth.
Put the quinoa into bowls and spread the veg and pepper over the top. Serve with the avocado dressing, toasted pumpkin seeds, sesame seeds and the rest of the coriander.
Good to know
A bowl like this feels fresh and still satisfying. It's creamy, crunchy and quick to get on the table. Just right when you want something green that doesn't taste like you're missing out.
Swaps
Quinoa → millet (similar fibre content, also gluten-free); kale → spinach (milder, also provides folate and vitamin K); sesame seeds → chopped almonds (more vitamin E and a pleasant crunch); coconut oil → olive oil (more monounsaturated fatty acids)
Allergens
Contains sesame and, depending on processing, may contain traces of nuts. For children, season it mildly and adapt the seeds to their age; during pregnancy, wash everything well and prepare it fresh.
