Energizing Australian Veggie Bowl with Quinoa and Citrus Herb Dressing

Allergens

Dairy (optional feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup fresh spinach, washed
• 1/2 cucumber, sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 lime, zested and juiced
• Salt and pepper, to taste
• Fresh parsley, chopped
• Fresh basil, chopped
• 1/4 cup pine nuts, toasted

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 12 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. In a small bowl, whisk together olive oil, lemon juice, lime zest and juice, salt, and pepper. Mix in parsley and basil.
3. Divide cooked quinoa among 4 bowls. Top each with cherry tomatoes, avocado, spinach, cucumber, and feta cheese (if using).
4. Drizzle the citrus herb dressing over each bowl and sprinkle with toasted pine nuts.

Chef’s Insight

This recipe is not only delicious but also packed with nutrients that will keep you energized throughout the day.

Notes

Feel free to swap out vegetables based on seasonal availability or personal preference.