Energizing Australian Vegetarian Lunch Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 avocado, ripe
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 cup baby spinach, packed
• 1/4 cup red onion, thinly sliced
• 1/2 cup edamame, shelled and cooked
• 1/4 cup sunflower seeds, toasted
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil, extra virgin
• Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions or in a rice cooker until tender and fluffy set aside. In a large bowl, combine cooked quinoa with cherry tomatoes, cucumber, baby spinach, red onion, edamame, and sunflower seeds. Drizzle the lemon juice and olive oil over the salad, then toss gently to combine. Season with salt and pepper to taste.

Chef’s Insight

The perfect balance of flavors and textures in this dish will leave you feeling satisfied and energized.

Notes

Feel free to swap out any ingredients for your favorites or according to what's available in season.