Nordic Energy Bowl: A Vibrant, Vegan Boost for Morning Rejuvenation

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 1 avocado, sliced
• 1/2 cup almonds, roughly chopped
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 2 tbsp chia seeds
• 1/4 cup fresh cilantro, finely chopped
• 2 cups arugula, washed and roughly chopped
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until tender and the water is absorbed. Remove from heat and let cool.
2. While the quinoa cooks, wash and prepare your fresh berries. Chop your avocado, cilantro, and arugula.
3. In a large bowl, combine the cooked quinoa with chia seeds and lemon juice. Stir well and let it sit for 5 minutes to allow the chia seeds to expand.
4. Add the mixed berries, avocado slices, almonds, sunflower seeds, dried cranberries, cilantro, and arugula to the bowl. Gently toss everything together.
5. In a small bowl, whisk together the lemon zest, olive oil, salt, and pepper. Pour this dressing over the salad and mix well. Taste and adjust seasoning if needed.
6. Divide the Nordic Energy Bowl into two servings and enjoy!

Chef’s Insight

This dish is perfect for meal prepping, as it can be made ahead and enjoyed throughout the week.

Notes

Feel free to swap out ingredients based on your personal preferences or dietary restrictions.