Vegan protein quinoa salad bowls filled with an abundance of plant based protein from seeds, peas and quinoa! Nourishing, satisfying and oh so delicious, these bowls are dairy free and gluten free.
Ingredients
- 1/2 cup quinoa – measured uncooked
- 1 cup peas – I usually use frozen
- 1 avocado
- 1/2 lemon
- 1 cup chopped broccoli
- 1 cup chopped zucchini
- Large handful salad leaves e.g. cos lettuce, baby spinach, rocket, etc.
- 2 tbsp hemp seeds
- 2 tbsp sunflower seeds
- salt and pepper to season
- pinch chilli flakes – opional
Dressing
- 2-3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1/2 lemon
- 2 tsp brown rice syrup or maple syrup
- salt and pepper to season
Description
-
Prepare quinoa. Rinse quinoa and prepare according to packet instructions. (Or, cook by the absorption method – 1 cup of water for 1/2 cup quinoa, cooked covered at a gentle simmer for 12-15 minutes til fully absorbed).
-
Prepare vegetables. Lightly steam the broccoli and zucchini and set aside to cool.
-
Make the avocado-pea smash. If using frozen peas, lightly steam/microwave/boil them until thawed and soft, allow to cool slightly and then place in a bowl with the avocado. Squeeze in the juice of 1/2 lemon. Mash together. Season with a touch of salt. Set aside.
-
Make the dressing. Whisk together the tahini, olive oil, juice of 1/2 lemon and rice malt syrup with a few tablespoons of water until it is a smooth, runny consistency. Season with salt and pepper as desired.
-
Assemble the bowls. Divide up the quinoa, then the salad leaves and steamed vegetables, then the avo-pea smash, then the seeds. Season with salt and pepper, chilli flakes (optional) and then drizzle over the dressing.
-
Serve and enjoy!
Quick Notes
- You can use pumpkin seeds and/or a sprinkling of chopped nuts as a substitute for the sesame and sunflower seeds in this recipe. Mix it up, they add protein and crunch!
