Recipe: SUMMER BUDDHA BOWL – COURGETTE, EDAMAME, PEAS & MINT WITH LEMON VINAIGRETTE

Serves 2. GF, NF

100g quinoa

1 avocado 

½ courgette

75g edamame beans

50g peas
Handful of mint

Handful of salad leaves

Dressing:

1 lemon, juiced

2 tbsp olive oil

1 tsp Dijon mustard

1 garlic clove, crushed

Method

Cook the quinoa in stock according to packet instructions.

Use a peeler to cut thin slices of the courgette.

Defrost peas in warm water.

Make the dressing by whisking all ingredients in a bowl.

To serve, place the quinoa and salad leaves into a shallow bowl, add the vegetables and pour over the dressing.


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