Australian Brunch Quinoa Power Bowl

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 ripe avocado, sliced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/2 cup edamame, shelled and cooked 1 cup baby spinach 1/4 cup mixed seeds (e.g., sunflower, pumpkin, and chia) 1/4 cup fresh cilantro, chopped 1/4 cup feta cheese, crumbled (optional) Salt and pepper, to taste Dressing: 2 tablespoons extra
• virgin olive oil 1 tablespoon lemon juice 1 teaspoon honey Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is cooked. Remove from heat and let it stand for 5 minutes. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, cherry tomatoes, red onion, edamame, spinach, mixed seeds, and cilantro. Gently toss to mix the ingredients.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour dressing over the quinoa mixture and toss gently to coat. If using feta cheese, sprinkle it on top of the salad.
4. Divide the power bowl among 4 serving bowls. Enjoy your nourishing brunch with a clear mind and renewed energy!

Chef’s Insight

Feel free to mix and match your favorite vegetables, legumes, or seeds to customize this power bowl to your taste preferences.

Notes

This recipe is suitable for a gluten-free diet, and it can be easily customized to cater to various dietary preferences.