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Nourishing Anti-Inflammatory Glow Bowl Recipe for Wellness

Enjoy a colorful, nutrient-packed Anti-Inflammatory Glow Bowl that is quick, customizable, and perfect for wellness.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salads
Cuisine: Healthy
Keyword: Anti-Inflammatory, Colorful, Glow Bowl, Nourishing, Quinoa Salad, Wellness
Servings: 2 bowls
Calories: 420kcal

Equipment

  • Saucepan
  • Skillet
  • mixing bowl
  • Cutting board
  • Knife

Ingredients

For the Base

  • 1 cup Quinoa Rinse well before cooking
  • 3 cups Spinach Opt for organic if available

For the Veggies

  • 1 cup Cherry Tomatoes Choose bright red for optimal taste
  • 1 cup Cucumber Peel for a smoother texture if desired
  • 1 medium Avocado Select ripe ones that yield slightly when pressed

For the Dressing

  • 3 tablespoons Tahini Stir well before use as it can separate
  • 1 medium Lemon Juice Freshly squeezed, avoid bottled versions
  • 1 teaspoon Turmeric Just a pinch enhances flavor
  • 1 pinch Salt & Pepper Use freshly ground pepper for extra zest
  • 1 tablespoon Olive Oil Use high-quality extra virgin olive oil

Instructions

Cooking Instructions

  • Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes until liquid absorbs.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cups of fresh spinach and sauté for 2-3 minutes, seasoning with salt until wilted.
  • Chop 1 cup of cherry tomatoes and cucumber. Halve and slice one avocado.
  • In a bowl, whisk together 3 tablespoons of tahini, juice of one lemon, 1 teaspoon of turmeric, and salt and pepper. Add water gradually to achieve the desired consistency.
  • Once quinoa is fluffy, layer with sautéed spinach, cherry tomatoes, cucumbers, and avocado in serving bowls.
  • Drizzle dressing over the assembled bowls and serve immediately.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days.