Abundance Bowl

Abundance Bowl | Nadia Felsch

V-GF
Abundance Bowl
 
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yield: 1 + extra quinoa
Ingredients
Quinoa
  • ½ cup quinoa
  • 1 ½ teaspoons fresh parsley leaves
  • ¼ teaspoon olive oil
Carrots
  • ½ bunch Dutch carrots
  • ½ teaspoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon raw almonds
Dressing
  • ½ tablespoon unhulled tahini
  • ¼ garlic clove, crushed
  • ¼ teaspoon lemon juice
  • ¾ teaspoons water
  • Salt, to taste
Chickpeas
  • ½ cup chickpeas
  • ½ teaspoon olive oil
  • ¼ teaspoon balsamic vinegar
  • ¾ teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper, to taste
Salad
  • ½ cucumber
  • ½ roma tomato
  • ¼ avocado
  • 30g fetta
  • Salt and pepper, to taste
  • 1 small lemon wedge, to serve (optional)
Instructions
  1. Add quinoa with 1 cup of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Chop parsley leaves and combine with quinoa and ¼ teaspoon oil
  4. Whilst quinoa is cooking, wash, top and cut carrots in half lengthways
  5. Heat a small frypan on medium heat with ½ teaspoon oil
  6. Once hot, add carrots and season well
  7. Cook for 10 minutes until browning and tender
  8. At the last minute, add raw almonds to lightly toast
  9. Once cooked, chop almonds roughly and set aside
  10. Combine all dressing ingredients well, set aside
  11. Combine all chickpea ingredients well, set aside
  12. Wash cucumber and dice
  13. Wash tomato and slice
  14. Slice fetta and optional lemon wedge
  15. Arrange all ingredients in a bowl, season and coat with dressing
Notes
Make this recipe midweek or when you have more time on weekends.

Follow the recipe or make it your own – you can’t really go wrong when incorporating all of this dietary goodness.
Keep things predominantly raw if you’re short on time.

TOP TIP - With quinoa and vegetables already made at the start of a week, this recipe is a cinch!

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