Gourmet Vegan Australian Bush Tucker Lunch Box – A Symphony of Textures & Flavors

Allergens

Nuts (Coconut, Macadamia)

Ingredients

• 1. 200g quinoa, rinsed and drained 2. 400ml vegetable broth 3. 1 cup Australian bush mint leaves 4. 1 cup grated coconut, unsweetened 5. 1 cup kale, chopped 6. 1 tablespoon extra virgin olive oil 7. 1 small red onion, finely diced 8. 2 cloves garlic, minced 9. 1 cup cherry tomatoes, halved 10. 1 avocado, sliced 11. 1/4 cup lemon juice, freshly squeezed 12. Salt and pepper to taste 13. 1 tablespoon macadamia nuts, roughly chopped

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked through and the liquid is absorbed. Set aside to cool slightly.
2. Meanwhile, in a food processor, blend together Australian bush mint leaves, grated coconut, salt, and pepper until you have a coarse paste. This will be your coconut mint pesto.
3. Heat olive oil in a skillet over medium heat. Add red onion and garlic, sautéing for 2 3 minutes until softened but not browned.
4. Add kale to the skillet and cook for another 2 3 minutes until it has wilted.
5. In a large bowl, combine cooked quinoa, lemon juice, sautéed vegetables, cherry tomatoes, avocado slices, and two thirds of the coconut mint pesto. Toss gently to coat everything in the dressing.
6. Serve on individual plates, garnished with a dollop of remaining coconut mint pesto, sprinkled macadamia nuts, and a drizzle of lemon juice if desired. Enjoy!

Chef’s Insight

The combination of quinoa, kale, cherry tomatoes, and avocado makes this dish incredibly nutritious and satisfying.

Notes

Feel free to adjust the amounts of coconut-mint pesto to suit your personal preference.