Australian Bowl – A Vibrant Vegetarian Delight

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 avocado, ripe but firm
• 2 cups mixed leafy greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1/4 cup sunflower seeds
• 1/2 cup edamame, shelled and steamed
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook quinoa according to package instructions with water in a small saucepan until tender and fluffy, about 15 minutes. Set aside.
2. Slice avocado and set aside.
3. In a large mixing bowl, combine leafy greens, cherry tomatoes, and steamed edamame. Toss gently to mix.
4. Add cooked quinoa to the bowl, and drizzle with lemon juice and olive oil. Season with salt and pepper. Gently toss until well combined.
5. Top the salad with avocado slices and sunflower seeds. Garnish with fresh basil leaves.

Chef’s Insight

The combination of quinoa and leafy greens makes this dish a complete protein source, perfect for vegetarians or those looking to increase their plant-based protein intake.

Notes

Feel free to swap out any of the ingredients with your favorites for a personalized touch.