Rejuvenating Vietnamese Brunch Bowl

Allergens

N/A

Ingredients

• 1/2 cup cooked quinoa
• 1 cup mixed baby greens
• 1/2 avocado, sliced
• 1/4 cup chopped cucumber
• 1/4 cup shredded carrots
• 1/4 cup edamame, shelled and blanched
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp toasted coconut flakes
• 1 hard
• boiled egg, halved Dressing:
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp minced ginger
• 1 clove garlic, minced
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine quinoa and mixed baby greens.
2. Top with avocado slices, chopped cucumber, shredded carrots, edamame, mint leaves, cilantro leaves, and toasted coconut flakes.
3. In a small jar or bowl, whisk together lime juice, rice vinegar, honey, ginger, and garlic. Gradually pour in olive oil while continuously whisking until well combined.
4. Drizzle dressing over the brunch bowl and season with salt and pepper to taste.
5. Top with a halved hard boiled egg for added protein.

Chef’s Insight

This dish is not only nourishing and energizing but also aesthetically pleasing, making it perfect for sharing with friends and family during gatherings or brunch parties.

Notes

Feel free to customize this dish with additional vegetables, proteins, or healthy fats to suit your specific dietary needs and preferences.