By Claire Bear Bites, follow them on Instagram for more delicious recipes!
Ingredients (serves 2):
1/4 head purple cauliflower chopped finely
1/4 head yellow cauliflower chopped finely
3/4 cup fresh pineapple diced
3/4 cup peas
1 cup quinoa
2 cups veggie broth
pumpkin seeds
fresh basil
avocado for serving
Dressing:
1/3 cup extra virgin olive oil
1 clove garlic crushed
1 tbsp basil finely chopped
4 tbsp lemon juice
salt and pepper to taste
Method:
Cook your quinoa according to package instructions but substitute the water for veggie broth. Once cooked. Let it stand and fluff with a fork before using.
For the dressing, add all ingredients into a bowl and whisk until thoroughly combined and set aside.
In a large bowl, add your quinoa along with all your other ingredients. Drizzle with enough dressing to coat and spoon into your serving bowl(s) then top with that creamy avocado for the most satisfying lunch. This also makes a great side!
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