ELIA Antioxidant Bowl

Ingredients

  • 1 cup Quinoa
  • 1 Cup Water
  • 1 1/2 Cup Edamame
  • 1 Avocado, pitted and sliced
  • 1 Cup Carrot, grated
  • 2 Celery, finely chopped
  • 1 Cucumber, thinly sliced
  • 3/4 Cup Cabbage

Dressing

  • 1/4 Cup Water
  • 1/4 Cup Lemon Juice
  • 1 Cloves Garlic, minced
  • 1/4 Cup Brown Onion, finely chopped
  • 1/4 tsp Mixed Herbs
  • 1 Pinch Salt real

Method:

Add 1 cup water to quinoa in saucepan and bring to the boil.

Reduce heat, cover and simmer for 12-15 minutes, until water is absorbed.

Remove from heat and leave to stand for 5 minutes. Remove lid and fluff with a fork. Set to one side.

Steam edamame in steamer for 5-10 minutes, until tender. Set to one side.

While quinoa and edamame are cooking, prepare dressing.

Combine water, lemon juice, garlic, onion, Italian herbs and salt in a small bowl. Set to one side for 10 minutes to allow the active ingredients to form.

Prepare vegetables.

Assemble each of the separate elements around the bowl. Drizzle dressing over contents.