Bol de quinoa enérgico (vegano y sin gluten)

Ingredientes

• 1 tbsp lemon juice
• 1/2 tsp lemon zest (optional)
• 1 tbsp apple cider vinegar
• 6 tbsp olive oil
• Sea salt & black pepper to taste
• 3/4 cup uncooked quinoa
• 1 packed cup baby spinach
• 2/3 cup fresh blueberries
• 2/3 cup cucumber, cut into 1cm cubes
• 1/2 cup cooked and shelled edamame beans
• 1/2 cup shredded beet
• 2/3 cup mango, cut into 1cm cubes
• 1/2 cup toasted almonds

Preparación

1. 1

   Prepare all ingredients as instructed above.

2. 2

   To make the vinaigrette, add all ingredients to a mason or jam jar with a lid. Screw the lid on tightly and shake vigorously for 10 seconds. Set aside.

3. 3

   Add the quinoa to a saucepan and cover in twice its volume of boiling water. Bring the pan to the boil, reduce the heat and simmer for 10 minutes with the lid on.

4. 4

   Remove the pan from the heat but leave the lid on for a further 10 minutes (this will allow the quinoa to soak up any excess liquid and fluff up). Drain any water that hasn’t been absorbed from the pan.

5. 5

   Add the quinoa, spinach, cucumber, edamame, beet, mango and blueberries to a large mixing bowl and toss the mixture using salad tongs or servers.

6. 6

   Divide between two large bowls and scatter with the toasted almonds.

7. 7

   Drizzle vinaigrette over each bowl and enjoy.