Thai Cucumber Smoothie Bowl with Quinoa Protein Ball

Allergens

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Ingredients

• 1/2 cup cooked quinoa 1/4 cup almonds, soaked overnight 2 tbsp chia seeds 1/4 cup coconut milk 1/2 cup spinach 1/2 cup cucumber, diced 1/2 cup mango, diced 1/2 lime, juiced 1 tbsp honey or agave nectar 1/4 tsp ground ginger Fresh mint leaves, for garnish Optional: toasted coconut flakes and bee pollen

Instructions

1. In a food processor, combine quinoa, almonds, and chia seeds until a sticky dough forms.
2. Roll the mixture into 6 small protein balls and set aside in the fridge.
3. In a blender, combine coconut milk, spinach, cucumber, mango, lime juice, honey or agave nectar, and ground ginger. Blend until smooth and creamy.
4. Pour the smoothie mixture into a bowl and top with protein balls, fresh mint leaves, toasted coconut flakes (optional), and bee pollen (optional). Enjoy your energizing meal!

Chef’s Insight

This dish is perfect for meal-prepping, as quinoa protein balls can be made ahead of time

Notes

Ensure almonds are soaked for at least 8 hours before blending