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Claire’s Nourish Bowl

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Ingredients

6 Cups Green Vegetables eg. Green Beans, Sugar Snap Peas, Mange Touts, Courgettes or Peas
1 Tbsp Extra Virgin Olive Oil
2 Cups Baby Spinach
4 Cups Cooked and cooled quinoa or rice/quinoa mixed
1 Handful Parsley Chopped
1 Large Carrot Chopped
1-2 Large Beetroots
1 Large Ripe Avocado Sliced
1/2 Cup Pumpkin Seeds
1/2 Cup Sunflower Seeds
Dressing
2 Tbsp White Wine, Red Wine or Apple Cider Vinegar
Juice of 1 Lemon
2 Tbsp Dijon Mustard
3-4 Tbsp Extra Virgin Olive Oil
1 Garlic Clove Crushed
1 tsp Honey Or to taste
Salt
Pepper

Claire’s Nourish Bowl

  • Medium

Ingredients

  • Dressing

Directions

Steps

1
Done

Make the dressing by placing all the ingredients in a clean jam jar and shake them together. Season to taste

2
Done

Cut the green vegetables into bite-sized pieces and saute in a frying pan with the olive oil over a medium heat until tender but not over-cooked. Add the spinach at the last minute when the heat has been turned off and stir through the other veggies so it wilts slightly.

3
Done

Mix the cooked vegetables into the quinoa/rice along with the chopped parsley and divide this into 4 serving bowls or plates.

4
Done

Grate the carrot and beetroot. Add ¼ of each of the veggies to each bowl or plate. 

5
Done

Top each bowl/plate with sliced avocado and the seeds, then drizzle with the dressing to your taste. 

The Cafe

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Kit Perera’s Monkfish Curry
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Roasted Salmon with Pesto-tossed Veggies